Ingredients
- 3/4 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
- 1/4 teaspoon oregano
- 2 pounds boneless, skinless chicken breasts or tenders
- 1 medium onion, sliced
- 1 medium red bell pepper, cut into strips
- 1 medium green bell pepper, cut into strips
- Juice of 1 lime
- Flour or corn tortillas (for serving)
- Optional toppings: Pico de Gallo, cilantro, shredded cheese, sour cream, guacamole
Instructions
- In a small bowl, combine salsa with chili powder, salt, paprika, garlic powder, onion powder, sugar, cumin, and oregano. Set aside.
- Place the chicken into the bottom of a 6-quart slow cooker. Spread the salsa-spice mixture over the chicken.
- Add sliced onion and bell peppers over the top. Cover and cook on low for 4–6 hours or on high for 3–4 hours, until chicken is cooked through and tender. (Note: Breasts may take longer than tenders.)
- About an hour before cooking ends, stir the chicken, onions, and peppers to help even cooking.
- Remove chicken, shred with two forks, then return to the slow cooker. Add lime juice and mix well. Taste and adjust salt if needed.
- Serve chicken mixture in warmed tortillas using a slotted spoon or tongs to drain excess liquid. Add desired toppings and enjoy!
Notes
- Use a slotted spoon to avoid soggy tortillas.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months. Thaw in fridge before reheating.
- Reheat in slow cooker on warm, microwave, or stovetop.
