Slow Cooker Chicken Philly Pita Pockets

1 large red pepper, thinly sliced
1 green pepper, thinly sliced
1 white onion, thinly sliced
2 teaspoons chili powder
2 teaspoons cumin
1 1/2 teaspoons salt
2 pounds of boneless, skinless chicken breasts
1/2 cup reduced-sodium chicken broth
Shredded pepper jack cheese
8 whole-wheat pitas

Lightly spray your slow cooker with nonstick cooking spray.

Mix together cumin and chili powder.

Add peppers and onion to slow cooker, then sprinkle with half of the cumin/chili powder mixture.

Combine the other half of the cumin/chili powder mixture with the salt and rub into chicken breasts. Lay chicken breasts over the peppers and onions. Pour broth around the edges of the slow cooker. Cook on low for 2 to 3 hours, until chicken is very tender.

Remove chicken and let sit for 5 minutes. Shred with a fork, add back to slow cooker and stir to combine.

Serve in pitas with pepper jack cheese.

Freezes well.

Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel

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