Easy Slow Cooker Pulled Chicken Tacos

Ingredients

• (16 ounce) jarsalsa
• pound skinless, boneless chicken breasts
• (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• medium red bell pepper, slice d
• medium green bell pepper, slice d
• medium yellow bell pepper, slice d
• medium white onion, slice d
• medium jalapeno pepper, seeded and slice d
• clove sgarlic
• (11 ounce) can whole kernel corn, drained
• (12 ounce) packagecorn tortillas, warmed

Instructions

1. Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
2. Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
4. Serve with warm tortillas.