Ingredients
Scale
- 2 lbs boneless chicken thighs
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 2 cups colorful bell peppers, sliced (red, yellow, green)
- 1 cup low-sodium chicken broth
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tbsp olive oil
Instructions
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic; cook until fragrant and translucent (about 5 minutes).
- Layer ingredients: Transfer sautéed onions and garlic to the crockpot. Layer in the chicken thighs and bell peppers. Sprinkle spices evenly over the top.
- Add broth: Pour chicken broth over the layered ingredients and gently stir to combine.
- Cook: Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours.
- Serve: Once cooked, shred the chicken in the pot with two forks and stir before serving over rice or pasta.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low (or 3 hours on high)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 220g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg