Crock Pot Mexican Chicken
2 tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into
1-inch pieces
1 medium onion, chopped
1 teaspoon oregano
1 small jalapeno pepper, finely chopped
3 cloves garlic, minced
1 can (14 1/2 ounce) Rotel tomatoes with Chiles
1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until
browned. Remove and drain. Place onion, green bell
pepper, garlic and jalapeno pepper in skillet and
saute until slightly cooked. Add all ingredients to
crockpot and stir to combine. Cover; cook on LOW 8
hours (HIGH 4 hours). Serve on flour tortillas.
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