Instructions

• Step one, lay down those chicken breasts in the bottom of your slow cooker. Easy does it, just place 27em flat.
• Next, sprinkle the taco seasoning evenly over the chicken. Don 27t be shy, coat it good so every bite 27s got that flavor punch. This seasoning step is key for locking in that deep Tex-Mex taste.
• Then toss in the chopped green bell pepper, corn, black beans, and salsa right on top of the chicken. This is where your broth depth really starts building.
• Cover the slow cooker, seal it up tight with the sealing ring and set it to cook. Go for low if you got time, about 6 to 7 hours, or high for 3 to 4 hours. Either way, wait till the chicken 27s cooked through and crazy tender.
• Once done, carefully do a slow release to get that pressure down safe, then lift out the chicken and shred it with two forks. This shredding step is when you really see how soft it got.
• Last step, mix the shredded chicken back in with the salsa mixture, stir it around real good, then serve it over cooked rice. Top it off with chopped cilantro, green onions, a dollop of sour cream, and some shredded cheese if you 27re feelin fancy. Every bite is gonna hit the spot.
• You can save time by using pre-chopped frozen bell peppers if you got 'em. They thaw quick in the cooker and work just fine. This shortcut helps speed up prep without losing flavor.

  If you're short on time, pick high pressure and cook for 3 hours instead of slow. The chicken still comes out juicy and tender, promise. It 27s a great time saver without sacrificing taste.

  Wanna skip the rice? Use warmed corn tortillas and make some quick tacos with the shredded chicken mix. It 27s a dang tasty shortcut to switch things up while still enjoying the flavors.