Ingredients You'll Need
- 2 lbs. Meridian Boneless Skinless Chicken Breasts
- 1 (14 oz.) can of diced tomatoes with green chilies
- 1 red, orange and green pepper, sliced thin
- 1 large onion, halved & sliced
- 4 garlic cloves, minced
- 2 1/2 tsp. Chili Powder
- 2 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1 tsp. paprika
- 3/4 tsp. pepper
- 1 tsp. salt
- 2 Tbsp. fresh lime juice
- 1 tsp. honey
- For serving: tortillas, sour cream, cilantro, salsa, guacamole, shredded cheese
Directions
- Pour half of the canned tomatoes into the bottom of a low cooker and spread in an even layer
- Top with half of the peppers and onions
- Sprinkle in the garlic and top with chicken breasts
- In a bowl, whisk together chili powder, cumin, paprika, coriander, and salt and pepper
- Evenly sprinkle half of the seasoning over chicken breasts, then flip and season the other side and place in slow cooker
- Top with remaining tomatoes, then layer with remaining peppers and onions
- Cover and cook on HIGH heat for 3-4 hours until chicken has been cooked through and veggies are tender
- Remove chicken, cut into strips, or shred
- Ladle out one cup of the broth from the slow cooker and discard
- In a small bowl whisk together lime juice and honey and add to the slow cooker, and gently toss
- Serve warm in warmed tortillas with sour cream, guacamole, cilantro salsa and shredded cheese
