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 sliced bell peppers and onions at the bottom of the crockpot.
- Lay chicken breasts on top of the vegetables.
- In a small bowl, mix chili powder, cumin, paprika, cayenne, salt, and pepper. Sprinkle evenly over chicken.
- Add minced garlic and pour in chicken broth.
- Squeeze lime juice over the mixture.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken with two forks inside the crockpot and stir into the juices and vegetables.
- Serve with warm tortillas and favorite toppings.
Notes
- Adjust spice level by reducing or increasing cayenne pepper.
- Use corn tortillas for a gluten-free option.
- Great for meal prep—store leftovers in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American