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Ingredients
Scale
- 2 red bell peppers, sliced
- 3 teaspoons minced garlic
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup salsa verde
- ½ cup fresh lime juice
- Chopped fresh cilantro, for garnish
Instructions
- Layer sliced red bell peppers and minced garlic at the bottom of the slow cooker.
- Combine chili powder, paprika, cumin, kosher salt, and black pepper; coat the chicken with the mixture.
- Place seasoned chicken on top of bell peppers and garlic; pour salsa verde and lime juice over the chicken.
- Cover and cook on high for 2 ½ to 3 hours or on low for 6 to 7 hours until chicken reaches 165°F.
- Shred chicken in the slow cooker and mix with salsa and vegetables; garnish with cilantro before serving.
Notes
Use fresh ingredients for the best flavor and texture.
Adjust spice levels according to your taste preferences.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 35
- Cholesterol: 100