Ingredients
Scale
- 1 10 oz can of Rotel
- 1 tablespoon honey
- 1 tablespoon garlic minced
- 1/2 onion diced
- 3 cups bell pepper cut in strips
- 2 lbs boneless skinless chicken breasts
- 1/4 cup taco seasoning low sodium
Instructions
- In a 6-8 quart crockpot, mix Rotel, honey, and garlic.
- Place onion, red pepper, yellow pepper, and green pepper into the crockpot over the Rotel mixture.
- Layer chicken over peppers and coat with taco seasoning.
- Cook on low for 8 hours or on high for 4 hours. The chicken’s internal temperature should be at least 165 degrees and easy to break apart.
- Using forks or a shredding tool, shred the chicken and mix with peppers and Rotel mixture.
- Serve warm on soft tortillas or by itself with limes for fresh lime juice.
Notes
- Use low-sodium taco seasoning for better control over salt content.
- Adjust honey for sweetness preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg