Ingredients

The following ingredients have 8 Servings
  • ¾ cup prepared salsa
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • ¼ teaspoon oregano
  • 2 pounds boneless, skinless chicken breasts or tenders
  • 1 medium onion (sliced)
  • 1 medium red bell pepper (cut in strips)
  • 1 medium green bell pepper (cut in strips)
  • juice of 1 lime
  • flour or corn tortillas
  • optional toppings: Pico de Gallo, cilantro, shredded cheese, sour cream, guacamole

Instruction

  • In a small bowl, combine the salsa and all spices; set aside. Place the chicken into the bottom of a 6-quart slow cooker. Spoon and spread the salsa/seasoning mix over the chicken. Add onion and peppers. Cover crockpot with a lid and cook 4-6 hours on low or 3-4 hours on high or until chicken is cooked through and tender. Note: chicken breasts will take longer than tenders. About an hour before everything is finished cooking, I like to give the chicken, onion and peppers a good stir, to allow the peppers and onion to be evenly cooked.
  • Remove the chicken from slow cooker and shred with two large forks. Transfer the shredded chicken back into the slow cooker. Add freshly squeezed lime juice, mix everything together and taste. Season with salt if necessary.
  • Spoon the chicken mixture into heated tortillas using a slotted spoon or tongs and allow any excess liquid to drip back into the slow cooker. Add desired toppings and enjoy!