1-1/2 pounds boneless chicken breast or thighs
1/2 cup chicken broth
1/2 teaspoon salt
1 medium-sized yellow onion
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
2 tablespoons cumin
1-1/2 tablespoons chili powder
1/4 teaspoon of lime juice
nonstick canola cooking sprayj
warmed flour tortillas for serving
cheese for garnish, if desired
sour cream for garnish, if desired
black olives for garnish, if desired
Lightly spray the interior of a crockpot or slow cooker with the nonstick cooking spray.
Slice the onion and all the peppers and layer in the bottom of the cooker. Combine the salt, cumin, and chili powder and sprinkle over the chicken. Place chicken atop onion and peppers; pour broth over all. Drizzle the lime juice overall. Place lid on cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
To serve, shred the chicken and serve the chicken and veggies on the warm tortillas. Garnish with the cheese, sour cream, and black olives, as desired.
1/2 teaspoon salt
1 medium-sized yellow onion
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
2 tablespoons cumin
1-1/2 tablespoons chili powder
1/4 teaspoon of lime juice
nonstick canola cooking sprayj
warmed flour tortillas for serving
cheese for garnish, if desired
sour cream for garnish, if desired
black olives for garnish, if desired
Lightly spray the interior of a crockpot or slow cooker with the nonstick cooking spray.
Slice the onion and all the peppers and layer in the bottom of the cooker.
To serve, shred the chicken and serve the chicken and veggies on the warm tortillas. Garnish with the cheese, sour cream, and black olives, as desired.
Note: File Photo for reference only.
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