This is a really basic recipe that I made the other day. For Taco Tuesday, the Nasty family scarfed down on some chicken tacos.
I package of boneless and skinless chicken thighs
1 Anaheim chili, finely chopped
Half of a yellow onion, finely chopped
Quarter of a bell pepper, finely chopped
1 cup of chicken stock
Healthy smidge of Penzey's salsa seasoning
Health smidge of Penzey's taco seasoning
Small smidge of ground cumin
Take roughly half of the chili, onion, and pepper and put it in the bottom of the slow cooker. Lay in the chicken and then sprinkle the rest of the chili, onion, and pepper. Dump in the stock, add some salt and pepper, and let it cook on the low setting for six hours or so.
When the chicken is ready, transport it to a cutting board with however much of the chili, onion, and peppers you want. Shred the chicken and then sprinkle the seasoning on it and mix.
When I do it again, I plan to use more chicken stock because the chicken got a little too dry for my taste.