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