Easy Slow Cooker Salsa Chicken

1. Start your slow cooker and set it to high heat.

2. Spread the chopped green bell peppers on the bottom of the slow cooker.

3. Layer the chicken and spices inside of the slow cooker. Everything will get mixed together once the chicken becomes shredded. Don’t worry too much about making even layers.

4. Pour the salsa on top of the chicken and make sure the meat gets covered. Top with the lid and let it cook on high heat.

5. Check the slow cooker after 2 1/2 hours. Use two forks to pull a piece of chicken in opposite directions. If it shreds well, remove the chicken from the slow cooker and shred it. Return the chicken to the slow cooker and allow it to simmer in the juice for another 30 minutes. If the chicken does not shred well, check after another 30 minutes and shred it once it is ready. For most cookers the chicken will be ready within three hours. You do not want to leave the chicken in too long or it will start to turn tough. It’s best to check your manual for their recommended cooking times.

6. Once the meat is ready you can turn the slow cooker off. After it has cooled enough to handle, divide the chicken into pouches. If refrigerated you should use it within 7 days. Freeze portions if you need them to last longer than that.