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Crockpot Salsa Chicken

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Ingredients
  

  • 4 chicken breasts
  • 2 bell peppers sliced either red orange, green, or yellow
  • 1 medium onion sliced
  • 1 jar- around 16 ounces of low-carb salsa
  • 1 tsp – chili powder
  • 1 tsp – cumin
  • 1/2 tsp – garlic powder
  • Salt and black pepper to taste
  • Fresh cilantro chopped (for garnish)

Instructions
 

  • Place the chicken breasts and pepper and onion slices in the bottom of the crockpot.
  • Pour the salsa over the chicken, ensuring that all the chicken breasts are covered.
  • Add the chili, cumin, garlic powder, salt, and Pepper.
  • Cover the crockpot and cook on low heat for 4-6 hours or on high heat for 2-3 hours until the chicken is cooked through and tender.
  • Once the chicken is cooked, use two forks to shred it directly in the crockpot. Mix the shredded chicken with the salsa sauce.
  • Allow the shredded chicken to cook for an additional 15-30 minutes in the crockpot, on low heat, to absorb the flavors.
  • Serve the low-carb salsa chicken hot, garnished with fresh chopped cilantro.