Easy Slow Cooker Salsa Chicken

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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.

* Per serving · 4 servings · Values may vary.