Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- Juice of 1 lime
- Tortillas (flour or corn, for serving)
- Toppings (cheese, sour cream, salsa, avocado, etc.)
Instructions
- Place chicken breasts in the crockpot.
- Add sliced bell peppers, onion, and minced garlic.
- Sprinkle chili powder, cumin, paprika, cayenne (if using), salt, and black pepper over the ingredients.
- Pour chicken broth and lime juice into the crockpot.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Shred the chicken with two forks.
- Serve in tortillas with your favorite toppings.
Notes
- Adjust cayenne pepper to control spice level.
- For crispier peppers, add them during the last 30 minutes of cooking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving (without tortillas or toppings)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg