Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium onion, sliced
- 2 bell peppers (1 red, 1 green), chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3–4 garlic cloves, minced
- 2 tbsp taco seasoning
- 1 cup low-sodium chicken broth
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Chop the bell peppers and slice the onion thinly.
- Place the chicken breasts at the bottom of the crockpot. Layer with onions, bell peppers, diced tomatoes, minced garlic, and taco seasoning. Pour in the chicken broth.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6-7 hours until the chicken is tender.
- Shred the chicken directly in the crockpot using two forks and mix well with juices.
- Add fresh lime juice before serving and adjust seasoning if necessary.
- Garnish with chopped cilantro.
Notes
- Customize your dish by adding jalapeños for extra heat or black beans for added texture.
- Leftovers can be stored in an airtight container in the fridge for up to four days and reheated on low heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 225
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg