My Favorite Mexican Crock Pot Chicken

• Olive oil
• 1 large red onion, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 – 15 oz. can Mexican Style stewed tomatoes
• 1 can Rotel Tomatoes
• 4 boneless skinless chicken breasts
• Taco Seasoning

Coat the bottom of the crock pot with Olive oil. Add the onion and bell pepper. Cover with the Mexican Style Stewed Tomatoes. Coat the chicken breasts with taco seasoning and place on top of the onion, pepper and tomatoes. Cover with the Rotel Tomatoes.

Cook on low for 8 hours. Shred chicken with forks.