Slow Cooker Mexican-Style Chicken Breasts

1. Heat oil in a large skillet over medium heat. Brown chicken breasts. Remove and drain.
2. In the same skillet, sauté onion, green bell pepper, garlic and jalapeno pepper just until tender.
3. Put the chicken breasts and onion mixture in the slow cooker.
4. Add mild chile peppers, tomatoes, oregano, and cumin to the slow cooker; stir to combine.
5. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours).
6. Serve with warm flour tortillas, shredded cheese, and salsa, along with your favorite toppings and condiments. Guacamole or sour cream would make a nice garnish with sliced green onions or diced tomatoes.

Quick Salsa: In a bowl, combine 2 cups of diced plum tomatoes with 1/2 cup finely chopped red onion, 1/4 cup of chopped cilantro, 1 clove of garlic, minced, 2 tablespoons of cider vinegar or lime juice, and a dash of sugar, or to taste. Add a few tablespoons of sliced green onions, if desired.

Basic Guacamole: Peel and remove the seeds in 2 medium ripe avocados. Chop the avocado and place in a bowl, mash until smooth. Add 1 tablespoon of lime juice, 1/2 cup of diced plum tomatoes, 2 to 3 tablespoons of finely chopped onion, and salt, to taste.

Tips and Variations

• Add 2 teaspoons of taco seasoning or burrito seasoning and omit the cumin.
• Replace all or some of the chicken breasts with boneless chicken thighs. 

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