Prep Time: 20 mins
Cook Time: 5 hr
Servings: 4 servings
Calories: 191 kcal
- 4 Chicken Breasts
- 1 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp Sea Salt
- juice of 1 Lime
- 1/2 Cup Diced Green Chilis (canned is fine)
- 1 Cup Salsa or Pico de Gallo
- 1-2 Tbl Olive Oil
- 2 Bell Peppers sliced, any color
- 1 small Red Onion sliced thickly
- 1 small Yellow Onion sliced thickly
Instructions
-
Place the chicken breasts in a crock pot. Top with the cumin, paprika, chili powder, salt, lime juice, diced green chilis, and salsa. Cover and cook on high for 4-5 hours, or until chicken is tender and shreds easily. Shred the chicken lightly and replace the cover.
-
Heat the oil on high heat in a large saute pan. Add the peppers and onions to the pan and saute until browned in places, yet still crisp. Your pan will need to be very hot to do this. Add the cooked vegetables to the crock pot with the chicken.
-
Serve with tortillas, sour cream (optional), salsa, and lime wedges.