Crock Pot Mexican Chicken

Busy week? Short on time? Out of energy by the time dinner rolls around? Here’s a crock-pot recipe that is quick, simple and will fit right in with that hectic schedule.


2 chicken breasts
1 green bell pepper, cut into thin slices
1 bed bell pepper, cut into thin slices
1 medium onion, cut into thin slices
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
1/8 tsp cayenne powder
1/8 tsp salt
pinch red pepper flakes
1/4 cup fresh cilantro
1 lime, juiced

Place all ingredients, except cilantro and lime juice, in crock pot. Cook on low until chicken is fully cooked and shreds easily (crock-pots tend to vary, mine takes right around 4 hours for this recipe).
Once cooked, remove chicken from crock-pot and shred.
Return to crock-pot along with cilantro and lime juice.
Stir to combine all ingredients
Taste and add additional salt, if needed

Serve in warm tortillas taco style, top a salad or tostada, fill a quesadilla, create a chicken burrito bowl…the possibilities are endless.
This recipe also freezes well so don’t hesitate to make a double batch and throw half in the freezer for an even quicker homemade dinner — you know — for one of the other hectic 364 days of the year. You’ll be glad you did!

I hope you are all having the most fabulous Monday!


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