A QUICK NOTE
For softer, kid-friendly peppers, add everything at the start and let the slow cooker do the work. If you prefer peppers and onions with more bite, add them during the last 30 minutes of cooking.
INGREDIENTS
1 pound boneless, skinless chicken breasts
1 jar fresh salsa
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Optional toppings: ½ cup shredded cheddar cheese and 1 tablespoon chopped fresh cilantro
Tortillas of choice or Mexican rice, for serving
DIRECTIONS
1. Add the chicken, salsa, garlic, chili powder, cumin, salt, onion, and bell peppers to a slow cooker.
2. Cook on high for 4 hours or low for 8 hours, until the chicken is fully cooked. For firmer peppers and onions, wait to add them until the last 30 minutes of cooking.
3. Remove the chicken and shred it, then return it to the slow cooker and stir to combine.
4. Use a slotted spoon to serve the chicken and vegetables in tortillas or over Mexican rice. Top with cheddar cheese and cilantro, if desired.
