Ingredients

• 2.5 pounds frozen skinless , boneless chicken breasts
• 1 , 14.5 ounce
• 1 , 8 ounce
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground paprika
• 1 teaspoon white sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.75 teaspoons chicken bouillon granules
• 0.5 teaspoons ground cumin
• 0.25 teaspoons cayenne pepper
• 1 pinch red pepper flakes , or to taste
• 2 onions , sliced into thin strips
• 1 red bell pepper , sliced into strips
• 1 yellow bell pepper , sliced into strips
• 1 green bell pepper , sliced into strips
• 2 tablespoons cornstarch
• 1 , 15 ounce
• 1 , 8 ounce
• 0.5 cups sour cream , or to taste

Instructions

1. 1 Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
2. 2 Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
3. 3 Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

Nutrition per serving