There's nothing better than knowing dinner will be a breeze to put on the table for my hungry family. These shredded chicken tacos are cooked in the slow cooker with sliced peppers, onions, garlic, and spices. I found these fun little peppers at Super Target and picked them up for our dinner and fresh salads throughout the week. The big peppers are outrageously priced no matter the season, so until I plant some in my garden, these little peppers are perfect. I love how it has all three of my favorite sweet pepper colors in one package.
1 lb boneless skinless chicken breasts
2 packets low sodium taco seasoning
1/2 tsp black pepper
2 tsp cumin
1 can low sodium chicken broth (2 cups)
1/2 yellow onion, sliced
1 cup Tri-color sweet peppers, sliced
3 cloves garlic, minced
2 chipotles in adobo, minced (optional)
Toppings of choice: sour cream, shredded cheese, avocados, jalapenos, sweet peppers, pico de gallo
Add the taco seasoning, black pepper, cumin, and chicken broth to slow cooker and stir. Add the onions, sweet peppers, and garlic. Add the chicken breasts and nestle into the mixture. Cover and cook for 3 hours on high or 5 hours on low, or until chicken is cooked through. Remove chicken, shred, and return to slow cooker. Set out toppings and have fun creating your favorite tacos. Enjoy!