This simple recipe is very versatile! You can use the salsa water that is leftover to make a mexican rice side dish. You can also use any leftover chicken for a mexican tortilla soup, enchiladas, burritos, quesadillas, with beans & rice, on nachos, and more!
2 boneless, skinless chicken breasts
1 small onion, chopped
1 green bell pepper, chopped
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp salt
1 tsp cracked black pepper
16 oz salsa
tortillas (use corn or whole wheat for extra health benefits)
taco toppings (lettuce, tomato, cheese, avocado, etc)
1. Place the chicken, onions, and bell pepper in a crock pot.
2. Mix together the seasonings and salsa. Pour over chicken and veggies.
3. Cover and cook on high 4-6 hours or on low 6-8 hours or until chicken is done and can be shredded easily with a fork.
4. Lift the chicken out and shred with a fork. Serve with veggies (lift out with slotted spoon)