Ingredients
2 tablespoons olive oil1 pound boneless skinless chicken thighs1 pound boneless skinless chicken breasts3 cups reduced-sodium chicken broth, divided6 green onions, chopped1 medium green pepper, chopped2 tablespoons ground cumin1 tablespoon garlic powder1 tablespoon chili powder1 tablespoon paprika1 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon pepper1 plum tomato, chopped
Preparation
In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan.
Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours.
Remove chicken from slow cooker. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Cook, covered, on low until heated through, 15-20 minutes longer. Serve with a slotted spoon.
