Crock Pot Mexican Chicken

• 2 lbs. boneless skinless chicken breasts
• 1 - 14.5 oz. can Mexican style stewed tomatoes
• 1 - 10 oz. can Rotel tomatoes
• 1 - 7 oz. can Diced green chiles, drained
• 1 - 1.25 oz. packet taco seasoning
• 2 medium green bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• Olive oil
• Salt & freshly ground black pepper.

Drizzle the inside of your crock pot with olive oil.  Add the onion and bell pepper and stir with your hands to mix with the oil.  Season with salt & freshly ground black pepper.  Pour the Mexican stewed tomatoes with their juice over the veggies. 

Pour the taco seasoning into a bowl and dredge each chicken breast in it to cover completely.  Lay the chicken on top of the veggie, tomato mixture and sprinkle any remaining taco seasoning over the top.  Pour the Rotel with juices over the top and pour the green chiles on top.

Cover and cook on low for 8 hours.

Use two forks to shred the chicken inside the crock and mix well.

Enjoy!