Ingredients:

  • 5–2 lbs (680-907g) boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (any color)
  • 1 medium onion, sliced
  • 1 (10 oz/283g) can diced tomatoes with green chilies (like Rotel), undrained
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lime (optional, added at the end)

Instructions:

  1. Layer sliced onions and bell peppers in the bottom of your Crock-Pot.
  2. Place chicken breasts or thighs on top of the vegetables.
  3. Pour the undrained diced tomatoes with green chilies over the chicken. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning evenly over the chicken and vegetables.
  4. Cover the Crock-Pot and cook on LOW for 4-6 hours or HIGH for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. (Internal temperature of 165°F/74°C).
  5. Once cooked, carefully remove the chicken from the Crock-Pot and shred it with two forks. Return the shredded chicken to the Crock-Pot, mixing it with the vegetables and juices.
  6. Squeeze fresh lime juice over everything before serving.
  7. Serve hot with warm tortillas and your favourite toppings.