- 2 Chicken Breasts
- 1 Container of Pico De Gallo
- 1 Cup of Sliced Bell Pepper
- 1 Medium Onion diced
- 1 Cup of Corn
- 1/2 cup of scallions
- Season with salt, pepper, cumin, chili powder and garlic powder.
- Let it cook on low for 8-10 hours.
- When ready to serve, shred chicken with forks (in crockpot).
I made my bowls with brown rice, the chicken mixture, cheese, avocado, salsa and more green onions. But can also be a great filling for tacos, burritos or enchiladas.