Description
A flavorful, effortless dish that combines tender chicken with vibrant veggies for a delightful family meal. Perfect for busy weeknights!
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 3 bell peppers (red, yellow, green)
- 1 yellow onion
- 3 garlic cloves
- 2 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt & pepper to taste
- Juice of 1 lime
- Tortillas (flour or corn)
Instructions
- Wash and slice the bell peppers and onion into strips; mince the garlic.
- Layer sliced peppers and onions at the bottom of the crockpot, then place chicken breasts on top.
- Sprinkle cumin, paprika, chili powder, salt, and pepper evenly over the chicken.
- Add minced garlic and squeeze fresh lime juice over the mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
- Shred the chicken in the pot with two forks and serve in warm tortillas.
Notes
- Swap chicken for beef or tofu for different variations.
- Customize spice levels by adjusting chili powder or adding jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla (100g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg