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Categories:
chicken breasts cumin paprika chili powder salt lime green chilis salsa olive oil bell peppers red onion yellow onion
Viewed: 10 - Published at: 5 years agoIngredients
- 4 chicken breasts, boneless and skinless
- 1 1/2 teaspoons cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 lime, juice of
- 1/2 cup diced green chilis (canned is fine)
- 1 cup salsa or 1 cup pico de gallo
- 1 -2 tablespoon olive oil
- 2 bell peppers, sliced (any color)
- 1 small red onion, sliced thickly
- 1 small yellow onion, sliced thickly
Method
- 1. Place the chicken breasts in a crockpot.
- 2. Top with cumin, paprika, chili powder, salt, lime juice, diced green chilis, and salsa.
- 3. Cover and cook on high for 4-5 hours or until chicken is tender and shreds easily.
- 4. Shred the chicken lightly and replace the cover.
- 5. Heat the oil on high heat in a large saute pan. Add the peppers and onions to the pan ad saute until browned in places, yet still crisp. Your pan will need to be very hot to do this.
- 6. Add the cooked vegetables to the crockpot with the chicken.
- 7. Serve with lettuce, salsa, lime wedge. (If not on Whole30, you can serve with tortillas and sour cream also.).
