Crockpot Chicken Taco Filling

• 2 pounds Boneless, Skinless Chicken Breast (frozen Okay)
• Salt And Pepper
• 2 whole Sweet Peppers (I Used Red And Yellow)
• 1 whole Onion
• 4 ounces, weight Diced Green Chiles
• 2 cloves Garlic
• 1 Tablespoon Chili Powder, Or To Taste
• 2 dashes Red Pepper Flakes (or To Taste)
• 1 teaspoon Dried Jalapeno (optional)
• 3/4 cups Water

1. Sprinkle chicken with salt and pepper.
2. Place in a crock pot.
3. Chop peppers and onions, add to the crock pot along with the canned green chilies.
4. Mince garlic, add to the pot with chili powder and red pepper flakes.
5. At this point, I also added some dried jalapeno, if you have it.
6. Add water, stir.
7. Cover, turn crock pot on high and walk away for about 4 hours.
8. When the chicken is done, take it out and shred with 2 forks.
9. Return to the crock pot; stir and keep warm until ready to serve.

chicken, salt, sweet peppers, onion, green chiles, garlic, chili powder, red pepper, water

Taken from tastykitchen.com/recipes/main-courses/crockpot-chicken-taco-filling/ (may not work)