Crockpot Chicken and Peppers

Ingredients

• Five chicken breasts
• Three bell peppers, one red, one orange, and one yellow
• One white onion
• One half stalk cilantro
• One jar salsa of choice (12-16oz)
• Four tablespoons olive oil
• Worchestire sauce
• Three tablespoons minced garlic (fresh or jarred)
• Smoked paprika
• Paul Prudhomme poultry magic seasoning
• Chilli powder
• Cayenne Pepper
• Black pepper

Directions

1. Dice bell peppers, onion and cilantro to desired size (big chunks, slices, or small mince whatever is your preference) and mix together in a bowl.
2. Thinly cover bottom of crockpot with some of the salsa and veggie mix (peppers onion and cilantro).
3. Cover each side of each chicken breast with all seasonings to taste and lay down into pot, with some olive oil, worchestire sauce and veggie mix between each layer of chicken (usually fits into standard pot in two to three layers).
4. Add additional seasoning and worchestire sauce to taste to pot and cover chicken with remaining veggie mix and salsa. Make sure the salsa completely covers/submerges the chicken and veggies.
5. Cover and start pot to cook on high (usually about 4 hours). 
6. When close to finishing (around an hour or less left), shred chicken in pot with two forks then thoroughly stir to evenly mix. This can also be done well after the chicken has finished cooking if you have a pot that holds on warm after finishing.
7.  Pair hot with desired finishings for a variety of easy meals. Some examples, serve hot over rice, on chips with cheese for nachos, on tortillas for tacos, or on bread for a great sandwich!

Source — Maggie's College Kitchen 
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021