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1.
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Start your slow cooker and set it to high heat.
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2.
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Spread the chopped green bell peppers on the bottom of the slow cooker.
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3.
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Layer the chicken and spices inside of the slow cooker.
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Everything will get mixed together once the chicken becomes shredded.
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Dont worry too much about making even layers.
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4.
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Pour the salsa on top of the chicken and make sure the meat gets covered.
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Top with the lid and let it cook on high heat.
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5.
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Check the slow cooker after 2 1/2 hours.
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Use two forks to pull a piece of chicken in opposite directions.
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If it shreds well, remove the chicken from the slow cooker and shred it.
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Return the chicken to the slow cooker and allow it to simmer in the juice for another 30 minutes.
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If the chicken does not shred well, check after another 30 minutes and shred it once it is ready.
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For most cookers the chicken will be ready within three hours.
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You do not want to leave the chicken in too long or it will start to turn tough.
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Its best to check your manual for their recommended cooking times.
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6.
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Once the meat is ready you can turn the slow cooker off.
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After it has cooled enough to handle, divide the chicken into pouches.
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If refrigerated you should use it within 7 days.
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Freeze portions if you need them to last longer than that.
