Instructions

• Pour half of the can of diced tomatoes with green chilies into the bottom of the slow cooker and spread into an even layer.
• Top the tomatoes with half of the sliced bell peppers and half of the sliced onion.
• Sprinkle the minced garlic evenly over the vegetables.
• Place the chicken breasts on top of the vegetables in a single layer.
• In a small bowl, whisk together the chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Evenly sprinkle half of this seasoning mixture over the chicken breasts, flip each breast, and sprinkle the remaining seasoning over the other side.
• Pour the remaining half of the canned tomatoes over the seasoned chicken, then arrange the remaining sliced bell peppers and sliced onion on top.
• Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
• Remove the chicken from the slow cooker to a cutting board and cut into strips or shred with two forks. If desired, let the chicken rest 3–5 minutes before cutting.
• Ladle out and discard about 1 cup of the cooking liquid (mostly tomato liquid) from the slow cooker.
• In a small bowl, whisk together the fresh lime juice and honey. Add this mixture to the slow cooker, then return the sliced or shredded chicken to the slow cooker and gently toss to combine. Taste and add additional salt if desired. You may optionally stir in chopped cilantro.
• Warm the tortillas, then fill with the chicken and vegetables. Serve with optional toppings (cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese).