A dump-it-all-in, easy dinner that everyone will enjoy! Pair it with a margarita and you have yourself a fiesta!
2 lbs boneless skinless chicken breast
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, diced
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
Pour half the can of tomatoes and green chilies into slow cooker. Spread evenly on the bottom.
Top the tomatoes with half of the bell peppers and onions. Sprinkle in garlic and
top with the chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, salt and pepper. Sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Pour in the rest of the tomatoes and layer in remaining bell peppers and onion.
Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has
cooked through and veggies are tender.
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.
In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken. Gently toss.
Serve warm in a tortilla or pair with a side of Spanish rice!
*Note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine.
**Recipe adapted from Cooking Classy