Easy Slow Cooker Pulled Chicken Tacos

Name: Easy Slow Cooker Pulled Chicken Tacos
Total time: 385
Yield: 4
Ingredients: 1 (16 ounce) jar salsa; 1 pound skinless, boneless chicken breasts; 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®); 1 medium red bell pepper, sliced; 1 medium green bell pepper, sliced; 1 medium yellow bell pepper, sliced; 1 medium white onion, sliced; 1 medium jalapeno pepper, seeded and sliced; 2 cloves garlic; 1 (11 ounce) can whole kernel corn, drained; 1 (12 ounce) package corn tortillas, warmed

Recipe by Kristin Lee K-Lee Conklin from allrecipes.com

Dinner 6 Hr. 25 Mins.

Ingredients

4 servings

•

1 (16 ounce) jar salsa
•

1 pound skinless, boneless chicken breasts
•

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
•

1 medium red bell pepper, sliced
•

1 medium green bell pepper, sliced
•

1 medium yellow bell pepper, sliced

•

1 medium white onion, sliced
•

1 medium jalapeno pepper, seeded and sliced
•

2 cloves garlic
•

1 (11 ounce) can whole kernel corn, drained
•

1 (12 ounce) package corn tortillas, warmed

Instructions

Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
Serve with warm tortillas.