Crockpot Fiesta

This dish is quite possibly the easiest meal to make.  If you buy pre-chopped vegetables the labor is little to none.  This idea was given to me by my very busy sister in-law and mother of 4.  I spiced up her version, and it has now made the rotation of easy meals.  I made this during my first trimester often.  Especially when I was feeling guilty that Ben was defrosting his 3rd premade Paleo meal in a row because I was content with crackers and didn't want to eat.  Make this meal the night before, set it, and forget it.  Come home from work, whip up some guacamole, and enjoy the easy clean up!

Need

4 chicken breasts
1 onion sliced
1 green pepper sliced
1 red pepper sliced
1 yellow/orange pepper sliced
1 small can of green chilis
1/2 container fresh salsa
1 tbspn cumin + more to sprinkle over veggies
1 tbspn chili powder + more to sprinkle over veggies
Juice of 1 lime
Salt
Pepper

Prepare

1. Liberally salt & pepper both sides of the chicken.  Sprinkle the 1 tablespoon of cumin and chili powder over both sides of the chicken breasts.

2. Layer the bottom of the crockpot with the sliced onions, and add the seasoned chicken on top.

3. Toss the peppers over the chicken.  I sprinkle a bit more cumin and chili powder just for extra taste.

4.  Pour the green chilis, lime juice, and fresh salsa on top. 

5. Set on high for 4-6 hours.
Honestly, you can layer this however you want!  You cannot mess this up, promise.

Serve in a lettuce wrap or tortilla with cheese, sour cream, and guacamole.