Ingredients:
1.5–2 lbs boneless, skinless chicken breasts (or thighs)
3 bell peppers (any colors), sliced
1 large onion, sliced
1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
Juice of 1 lime
Optional: 1 tbsp olive oil (for extra richness)
Instructions:
Prep the ingredients: Slice bell peppers and onions. Place in the bottom of the slow cooker.
Add chicken: Lay the chicken on top of the veggies.
Season: Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over everything.
Add tomatoes: Pour the can of diced tomatoes (with juices) over the chicken.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
Shred the chicken: Remove chicken, shred with two forks, then return to the slow cooker and mix everything together. Add lime juice and stir.
Serve: Spoon into warm tortillas, lettuce wraps, or bowls. Top with cheese, sour cream, guacamole, or fresh cilantro!
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