6 servings (1/2 cup)
Ingredients:
2 lb chicken breasts
1 14.5 oz can diced tomatoes
1 can green chilies, chopped
1 large red pepper, sliced
1 large green pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
3/4 tsp ground coriander
1 tsp table salt
2 tbsp lime juice
1 tbsp swerve brown sugar
Directions:
Pour half of the canned tomatoes into the bottom of the slow cooker and spread out evenly.
Top with half the green chilies, half the peppers, onions and garlic. Top with chicken breasts.
In a bowl whisk together the spices. Evenly sprinkle half the seasoning over the chicken breasts, then flip the chicken and sprinkle the remainder.
Top with the other half of the tomatoes, chilies, peppers, onions and garlic.
Cover and cook on high for 2 1/2 - 3 hours until chicken is cooked through and veggies are tender.
Remove chicken breasts and cut into strips or shred. Remove 1 cup of juice from the slow cooker. Discard or freeze to add to soups at a later date.
In a small bowl whisk together lime juice and brown sugar and add to slow cooker along with the chicken. Gently toss.
Serve with warmed tortillas and additional toppings.
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