These were so good!  I made them last week for Cinco de Mayo and we ate them like rice bowls over this One Pot Mexican Rice Casserole.  You should definitely give them a try.

2 pounds boneless skinless chicken breasts

1 (14.5 oz) can petite diced tomatoes

1 (4 oz) can diced green chilies

1 each red, orange and yellow bell peppers, julienned

1 large onion, sliced

4 cloves garlic, pressed

2 1/2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons lime juice

1 tablespoon honey

1  Pour half the tomatoes and half the chilies in the bottom of a crock pot and spread to cover bottom.  Top with half the peppers and half the onions.  Sprinkle with garlic.  Top with chicken.

2  Combine chili powder, cumin, paprika, salt and pepper in a small bowl.  Sprinkle half the seasoning over chicken breasts then flip them over and sprinkle the rest over the other side.  Top with remaining tomatoes, chilies, peppers and onion.

3  Cook on high 3 – 4 hours or low 6 – 8 hours, until chicken is cooked through and veggies are tender.

4  Remove chicken and cut into strips or shred.  Using a slotted spoon, remove peppers and onion.  Put chicken and veggies in a bowl and add back in as much liquid as desired, adding lime juice and honey to mix.

recipe from Cooking Classy