Slow Cooker Chicken Ropa Vieja

Ingredients

• 1.5 to 2 lb.s chicken pieces, boneless skinless
• 4 cloves garlic
• 1/2 Tbsp oregano
• 1 tsp cumin
• 1/8 tsp red pepper flakes
• Freshly cracked black pepper
• 1 medium yellow onion
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1 can diced tomatoes
• 3 Tbsp tomato paste
• Salt to taste

Directions

1. Trim any extra fat from the chicken, if you like. Set the chicken in the base of a 4qt. or larger slow cooker. Finely mince the garlic and scatter it in, then season the chicken with the oregano, cumin, red pepper flakes, and a little freshly cracked pepper.
2. Cut the onion, green bell pepper, and red bell pepper into strips. Layer the onion and peppers over the chicken. Pour in the diced tomatoes, juices and all, then add the tomato paste. You can leave the paste in spoonfuls for now; it will get mixed through after everything cooks.
3. Cover the slow cooker and cook on high for 4 hours. After 4 hours, uncover it and stir with tongs, pulling the chicken apart into shreds as you go. If the sauce seems too loose, keep it bubbling on high with the lid off for about 15 minutes so some of the liquid can cook down. Taste and add salt as needed, about 1/2 tsp.
4. Serve the ropa in a bowl, over rice, or tucked into a warm tortilla.