Slow Cooker Chicken Enchilada Bowls

• Produce

  • 1/2 Bell pepper, orange
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1/2 Red bell pepper
  • 1 15 ounce can Tomatoes, petite
  • 1/2 Yellow bell pepper

• Prepared

  • 1 1.5 cups enchilada sauce [i used this one

• Other

  • 1.5 pounds Simple Truth boneless, skinless chicken breasts

Found on momtomomnutrition.com

Description

Ingredients

• 1.5 pounds Simple Truth boneless, skinless chicken breasts
• ½ red bell pepper, sliced
• ½ orange bell pepper, sliced
• ½ yellow bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, crushed
• 1 [15 ounce can] petite diced tomatoes
• 1-1.5 cups enchilada sauce [I used this one]
• Optional for serving: brown rice, cooked frozen corn, shredded cheddar cheese, tortilla chips, avocado, sour cream, hot sauce

Directions

• Add all ingredients to slow cooker. Cover and cook on low for 5-6 hours.
• Remove chicken and shred with two forks. Return to slow cooker and stir.
• Serve with brown rice and additional toppings based on your family’s preference!