Ingredients
20
20 servings
- •2.5 pounds frozen skinless, boneless chicken breasts
- •1 (14.5 ounce) can diced tomatoes, well drained
- •1 (8 ounce) jar salsa
- •2 teaspoons chili powder
- •1 teaspoon salt
- •1 teaspoon ground paprika
- •1 teaspoon white sugar
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •0.75 teaspoon chicken bouillon granules
- •0.5 teaspoon ground cumin
- •0.25 teaspoon cayenne pepper
- •1 pinch red pepper flakes, or to taste
- •2 onions, sliced into thin strips
- •1 red bell pepper, sliced into strips
- •1 yellow bell pepper, sliced into strips
- •1 green bell pepper, sliced into strips
- •2 tablespoons cornstarch
- •1 (15 ounce) package flour tortillas
- •1 (8 ounce) package shredded Cheddar Jack cheese
- •0.5 cup sour cream, or to taste
Instructions
- Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
- Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
- Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.
Nutritional Facts
Per 20 servings
- Calories: 208
- Carbohydrate: 18g
- Fat: 8g
- Fiber: 2g
- Protein: 17g
- Sugar: 3g
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