Start by chopping up your bell peppers and slicing your onion. I usually choose a mix of colors for visual appeal—red, yellow, and green. This isn’t just for looks; different peppers have varying flavors that add to the dish. Meanwhile, mince the garlic.

In your slow cooker, lay down the sliced onions first. Then, gently add the bell peppers, spreading them evenly. They form a colorful base that’s hard to resist.

Next, it’s time for the star of the show: the chicken. Place the boneless, skinless chicken breasts on top of the veggies.  It may seem like a straightforward step, but trust me, this layering helps the chicken soak up all the delicious juices from the veggies as it cooks.

In a small bowl, mix together the minced garlic, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, coriander, sea salt, black pepper, lime juice, honey, apple cider vinegar, and red pepper flakes.  This is where the magic starts. The combination of these ingredients is where the depth of flavor comes from.

Now, pour your spicy concoction over the chicken and veggies in the slow cooker. It should create a beautiful medley of colors that already smells heavenly.

Cover your slow cooker and set it to low for 6-8 hours, or high for about 3-4 hours. I prefer the low setting; it allows the flavors to meld beautifully, which is perfect for a lazy day at home.

When the timer goes off, take a fork and shred the chicken right in the slow cooker. It should fall apart effortlessly. Mix everything together, letting the chicken absorb any remaining juices.

Spoon the chicken mixture into warm tortillas. Top it off with fresh cilantro, sour cream, salsa, guacamole, and cheese if you like. Each bite should burst with flavor.