Ingredients
2 cans diced tomatoes with green chilies (10 oz each)
3 bell peppers (red, yellow, green), sliced
1 large onion, sliced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lime juice
1 tablespoon honey
Tortillas and toppings (cheese, salsa, sour cream, cilantro)
Instructions
1. Spread half the canned tomatoes with green chilies in the slow cooker. Add half the peppers and onions, then sprinkle over the minced garlic.
2. Place chicken on top. Mix chili powder, cumin, paprika, coriander, salt, and pepper in a small bowl. Sprinkle half over the chicken, flip, and coat with the rest.
3. Add the remaining tomatoes, peppers, and onions.
4. Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken reaches 165°F and veggies are tender.
5. Remove chicken, shred or slice, and discard 1 cup of excess broth. Stir in lime juice and honey, adjust seasoning if needed, and return chicken to the pot.
6. Serve in warm tortillas with toppings.
Notes
Low & Slow: Best for maximum flavor and tenderness — ideal for busy workdays.
High & Quick: Works when you’re short on time but monitor closely to avoid overcooking.
Avoid overcooking: Remove chicken as soon as it’s done to keep it juicy.
Peppers’ Texture: For tender-crisp peppers, add them in the last 30 minutes.
Serving Suggestions: Classic tortillas, mango salsa twist, or low-carb lettuce wraps.
Storage: Fridge up to 4 days, freezer up to 3 months.
Reheat with a splash of broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Cuisine: Mexican, American