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diced tomatoes
1 15-oz. can
cumin
1 teaspoon
12 teaspoons (2 packets)
boneless, skinless chicken breasts
21⁄2 pounds
bell peppers, mixed colors, sliced thin
3
sweet onion, sliced thin
1
lime juice
2 tablespoons
Warm flour or corn tortillas, guacamole, sour cream, cheese, cilantro, etc. for serving
For safe meat preparation, reference the USDA website.
Stir the tomatoes with the cumin and seasoning mix. Spread half of the mixture in the bottom of a slow cooker. Top with the chicken breasts, peppers and onions. Pour the remaining half of the tomatoes over the top. Cover the pot and cook on high for 3 hours or on low for 6.
Using two forks, shred the chicken, and toss the mixture together with the lime juice.
Spoon into warm tortillas and top with desired garnishes.
Stir the tomatoes (with their liquid) with the cumin and seasoning mix. Spread half of the mixture into the inner pot of your multi-cooker.
Top with the chicken breasts, peppers and onions. Pour the remaining half of the tomatoes over the top.
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Using two forks, shred the chicken and toss the mixture together with the lime juice.
Spoon into tortillas and top with desired garnishes.
* Always follow manufacturer’s instructions.
