Ingredients
- 1 yellow onion, sliced
- 3 bell peppers, sliced
- 1½ lbs. boneless chicken breast
- ½ cup low-sodium chicken broth
- ¼ tsp. salt
- 2 Tbsp. cumin
- 1½ Tbsp. chili powder
- 1 Tbsp. lime juice
- 6 (8") whole-wheat tortillas
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Instructions
- Combine sliced onion and peppers in the bottom of a greased slow cooker. Lay chicken on top and pour chicken broth over. Sprinkle everything with the spices and lime juice. Cover and cook until chicken has reached a minimum internal temperature of 165ºF, on LOW for 8 hours or HIGH for 4-6 hours.
- When meat is done, remove chicken, shred with two forks, and stir it back into juices and vegetables. Divide filling evenly across the tortillas.