Put whole chicken breasts and all ingredients in
crockpot and stir and set on low for 6-8 hours.
When it’s finished or after at least four hours
in, shred chicken using two forks until it’s all
complete. Mix well.
Using a sharp knife, cut the top of the pepper off
and pull out all the inside ribs and seeds.
Run under cold water to wash and remove remaining
seeds inside.
Stuff peppers with chicken mixture, cover with
some salsa (so they don’t dry out) and bake at 350
for 20 minutes until pepper is soft.
Top with shredded cheese and the salsa!
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