2 14 oz. cans chicken broth
2 14 oz. cans sliced tomatoes
1 bag frozen mix of onions, green and red peppers (or fresh, about 1 cup each)
1 small can sliced olives
1 small can sliced jalapenos
3 fresh, medium-sized chicken breasts
1 package chicken taco mix

Optional:

4 cups cooked white rice
sour cream
shredded cheddar

Mix all ingredients together in Crock-Pot and set on low 8-10 hours. (Can also be prepared the night before and refrigerated until cooking time in the morning.)

Before serving, pull chicken apart in the Crock-Pot and shred slightly. Serve over cooked rice (prepared separately so that the rice doesn't get too soft) and a dollop of sour cream and shredded cheddar, if desired.

Submitted by: Meghan Murphy