Mexican Shredded Chicken with Jalapeno Dressing

• 16 ounces, weight Chicken, Boneless, Skinless, Frozen
• 1- 1/2 cup Tomatoes, Diced, Canned
• 1- 1/2 cup Bell Peppers, Sliced (I Used A Frozen Pepper Medley)
• 2 Tablespoons Taco Seasoning
• 1/2 cups Green Chilis, Diced
• 1 cup Chicken Broth, Low-Sodium
• 1/2 teaspoons Salt
• Tortilla Shells, To Serve
• 1 Tablespoon Jalapeno
• 2 Tablespoons Onion
• 1 clove Garlic
• 1/2 cups Mayonnaise, Reduced Fat
• 1/2 cups Milk, Non-fat
• 1/4 cups Greek Yogurt, Plain, Non-fat
• Salt To Taste

1. For the chicken:
2. Spray crockpot with cooking spray.
3. Add chicken and the remaining ingredients (except tortillas) and then stir to combine.
4. Cook on low for 7-9 hours or on high for 5-7 hours.
5. About 1 hour before serving time, take 2 forks and pull the chicken apart.
6. Stir again.
7. For the jalapeno dressing:
8. Place jalapeno, onion and garlic in a food processor.
9. Process until chopped, if you dont have them chopped already.
10. In a bowl add mayonnaise, milk, yogurt, and jalapeno mixture.
11. Mix together and add salt to taste.
12. Serve chicken on a tortilla shell and top with jalapeno dressing.

weight chicken, tomatoes, bell peppers, green chilis, chicken broth, salt, tortilla, jalapeno, onion, clove garlic, mayonnaise, milk, greek yogurt, salt

Taken from tastykitchen.com/recipes/main-courses/mexican-shredded-chicken-with-jalapeno-dressing/ (may not work)