114.5 oz can petite diced tomatoes with green chilies
3bell pepperspreferably 1 red, 1 yellow and 1 green cored and sliced
1large yellow onionhalved and sliced
2 1/2tspchili powder
3/4tspfinely chopped corianderoptional if you are not a coriander lover you could add basil or parsley instead or just leave it out
2Tbspfresh lime juice
12 6-inchflour or corn tortillas
Cilantrosour cream, salsa, guacamole (link to our guacamole recipe) or sliced avocados, shredded Mexican cheese (optional)
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions.
Spread garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander (or substitutes see notes), salt and pepper.
Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder.
Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat about 2 - 3 hours or low heat 4 - 6 hours, until chicken has cooked through and veggies are tender.
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.
In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4cup chopped cilantro too here but this is optional).
Gently toss. Serve warm in warmed tortillas optional toppings.
Notes: if you are not a coriander lover you could add basil or parsley instead or just leave it out Use gluten free corn tortillas if you want gluten free See our video on how to shred meat here