This easy-to-make Mexican chicken is cooked in a spicy tomato sauce with bell peppers and onions. Perfect for tacos, burritos, quesadillas, rice bowls, and more.
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Cook on low in the slow cooker for 4 hours. Then shred the chicken using two forks and serve. I usually like to let the shredded chicken hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.