Spicy Shredded Chicken


Ingredients
2 Tbs Olive Oil
1 lb boneless skinless chicken thighs
1 lb boneless, skinless chicken breasts
3 cups gluten free chicken stock, divided
6 green onions, chopped
1 medium green pepper, chopped
1 can diced tomatoes & green chilies
1 Tbs garlic powder
1 Tbs ground cumin
1 Tbs paprika
½ tsp salt
¼ tsp fresh ground black pepper
Directions
In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3-4 qt. slow cooker. Add 1 cup stock to pan. Cook, stirring to loosen browned bits from pan. Stir in onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomatoes and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Shred meat and return to slow cooker. Cook, covered, on low 20-30 minutes longer or until heated through. Serve with warm gluten free tortillas and sour cream if desired. (Serves: 8)