The boys started basketball this week on the school 5/6th grade team. They practice 3 days a week until 5. That means I will be relying heavily on my slow cooker these next few months, so I thought I would share my favorite new slow cooker recipe. It comes from  the Hungry Girl 1-2-3 Cookbook (see link below).

I adjusted the recipe a bit because I love making a huge batch and freezing some. Or in the case of this week, including it as part of a meal for a friend.

MEXICAN CHICKEN

1 large can crushed tomatoes
1/2 c. jarred roasted red peppers, drained and chopped
1 can diced green chiles
1 T. dry taco seasoning mix
1/2 T garlic powder
1/2 t. crushed red pepper or more to taste
1/8 t. black pepper
8 chicken breasts

Place everything except chicken in crockpot, stir thoroughly. Add chicken and coat well.

Cover and cook on high 4 hours or low 8 hours until chicken is cooked.

Shred chicken and mix well.

You can serve it in tortillas, over rice or my kids even like it just by itself. The recipe as above is not super spicy so you can always add more green chilis, some cayenne pepper even. We like to use the leftovers on quesadillas or they would be great in a taco salad as well.