Ingredients
5 lbs chicken breast
2 medium white onions, chopped
4-5 mini bell peppers, chopped
3 cloves of garlic, minced
1 large can petite diced tomatoes
2 cans coconut milk
½ tbs salt
½ tbs Parsely flakes
½ tbs garlic powder
½ tbs onion powder
1 tsp thyme
1 tsp Italian seasoning
1 tsp ground black pepper
2 cups water
Olive oil for cooking
Instructions
Finely chop the onions and bell peppers and place them in a large pot on medium heat. Drizzle olive oil over the onions and bell peppers and sautee them for eight to ten minutes. Add in the minced garlic and cook for one to two minutes. Add the chicken breasts to the pot and cover with seasonings. Finally, add the cans of tomato, coconut milk, and two cups of water to the pot, the liquids should fill the pot up halfway. Slowly stir the ingredients and bring them to a medium-high simmer.
Allow the chicken to simmer for 2-3 hours uncovered, this will allow a lot of the excess liquid to evaporate. Occasionally stir the chicken and check for tenderness. The chicken will be ready when it easily shreds with a fork.
If using a crockpot, combine all ingredients into a large crockpot and set on high. Cook for 3 hours or until the chicken falls apart and shreds easily with a fork.
Using a fork, pull apart the chicken in the pot until finely shredded. Remove the shredded chicken from the excess liquid into a separate container. The excess liquid can be used as a broth for a soup later.
This amazing chicken is so versatile, it can be used for so many different dishes. Enjoy some flavorful tacos, serve with some roasted potatoes, or whip up some chicken sliders. This recipe is sure to help with your next meal planning.
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