This recipe is amazingly simple, deceptively easy, and wonderfully yummy and goes really well with Spanish Rice.
- 4 boneless, skinless Chicken Breasts (but I have used leg quarters and pulled the bones out after cooking--they're cheaper!)
- 1 16 oz can mexican style Stewed Tomatoes (or if you're lazy like me, plain stewed tomatoes)
- 1 8 oz can Tomato Sauce
- 1/2 Onion, diced
- 1/2 Green pepper, diced
- 1 4 oz can Diced Green Chili Peppers
- 1 package Schilling Taco Seasoning (about 2 Tablespoons if you buy bulk)
Place all ingredients in crock pot (how easy is that!?). Cook on low temperature for 6 hours or more. Shred chicken with 2 forks before serving. Serve with flour tortillas, refried beans, shredded cheese, lettuce, sour cream, guacamole, etc.
You'll be glad you did. Very, very glad.