Ingredients:

1 teaspoon chili powder

1 teaspoon hot smoked paprika

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried red chili flakes

½ teaspoon garlic powder

½ teaspoon kosher salt

½ teaspoon white or black pepper

½ teaspoon cayenne

2 large boneless chicken breasts

1 tablespoon olive oil, divided

1 (14.5 oz.) can organic tomatoes with green chilies

1 orange bell pepper, sliced into 1-inch pieces

1 red bell pepper, sliced into 1-inch pieces

1 yellow bell pepper, sliced into 1-inch pieces

1 large white onion, sliced into ½-inch pieces

1 recipe for Clean Eating Whole Wheat Tortillas

Directions:

1. Combine all of the rub ingredients (1 teaspoon chili powder, 1 teaspoon hot smoked paprika, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried red chili flakes, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon white or black pepper, ½ teaspoon cayenne) in a pie plate.

2. Rub chicken breasts on both sides with 2 teaspoons of olive oil. Dredge chicken breasts on both sides with the blackening spice. Discard any remaining rub.

3. In a 4-5 quart Slow cooker, layer half of the tomatoes, peppers and onions. Top with chicken breasts. Top with remaining tomatoes, peppers and onions.

4. Cover and cook on high heat for 3-4 hours, or on low for 4-6 hours, or until a meat thermometer inserted in the chicken registers at least 165 degrees.

5. Serve on wheat tortillas with cilantro, lime wedges, and avocado.

Bon Appetit!