Crockpot Chicken with Peppers and Onions

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon lime juice (for finishing)
• Fresh cilantro, chopped (optional)
• Avocado slices (optional)
• Shredded cheese (like cheddar or queso fresco, optional)

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, chili powder, cumin, and smoked paprika.
2. In your crockpot, add the sliced onions and bell peppers first. Lay the seasoned chicken breasts on top.
3. Sprinkle the minced garlic over the chicken and pour the chicken broth around it, being careful not to wash off the seasoning.
4. Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours until the chicken reaches an internal temperature of 165°F.
5. Remove the chicken breasts from the crockpot and shred them with two forks, then return them to the pot and add lime juice, stirring to combine.
6. Serve warm, garnished with fresh cilantro and any optional toppings. Consider serving over rice or in tortillas.

Nutrition