healthy Crockpot Fiesta Chicken

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This cozy crockpot recipe hits the spot on a chilly day and has so much flavor for a delicious, healthy meal!

Scale

2 pounds boneless/skinless chicken breasts
1 can (14 ounces) fire-roasted diced tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1.5 teaspoon salt (divided)
Optional for extra spice: 2-3 Chipotle Peppers in Adobe (from one can.) Finely chop one pepper for very mild spice, two peppers for more of a kick, and three peppers for extra spice.)

Supplied needed: one large skillet, one 6-quart crockpot

Cook Mode Prevent your screen from going dark

Lightly grease a 6-quart crockpot with cooking spray.
Season both sides of the chicken with 1 teaspoon salt and 1 teaspoon pepper.
Heat olive oil in large skillet and add chicken. Cook each side 2-3 minutes or until lightly browned (they do not need to be cooked all the way through.) Transfer to crockpot.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon of salt.
Pour in the can of fire roasted diced tomatoes (including the juices.) If using the chipotle peppers, place them on top.
Cover and cook on low for 4-5 hours or on high for 1-2.5 hours (or until the chicken is cooked all the way through and no longer pink on the inside.)
Transfer the chicken to a cutting board and let it rest for 5 minutes. Shred and return to the crockpot, stirring in the juices so the flavors fully absorb. Cook for an additional 15 minutes.
Serve with preferred sides and enjoy!

If you’d like to serve this chicken with extra side fixings, I’d recommend:

Thanks to www.wellplated.com for the recipe inspo!

Find it online: https://lifebyleanna.com/how-to-make-healthy-crockpot-fiesta-chicken/