Ingredients
1-1/2 pounds boneless skinless chicken breast2 jars (16 ounces each) black bean and corn salsa1 each medium green pepper and sweet red pepper, choppedTortilla chips2 cups shredded Mexican cheese blendOptional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream
Preparation
Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours.
Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.
