Description
A simple, hands-off dinner featuring tender chicken, colorful vegetables, and bold seasoning—perfect for busy evenings.
Ingredients
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2 pounds (900 g) boneless, skinless chicken breasts
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3 bell peppers (about 450 g), sliced
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1 large onion (about 200 g), sliced
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3 tablespoons olive oil (45 ml)
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried oregano
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Juice of 1 large lime (30 ml)
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¼ cup (60 ml) low-sodium chicken broth
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Tortillas, for serving
Instructions
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Place chicken breasts in the crockpot.
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Drizzle with olive oil and sprinkle all seasonings evenly over the chicken.
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Add sliced bell peppers and onion on top.
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Pour in chicken broth and lime juice.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Shred the chicken, return it to the crockpot, and stir well.
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Serve warm in tortillas with desired toppings.
Notes
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Adjust seasoning after cooking to suit your taste.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours