Crock Pot Pepper Jack Chicken

  • 3 1/2 lbs. boneless, skinless
    chicken thighs or breasts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp cumin
  • salt and pepper to taste
  • 10 oz frozen whole green beans
  • 1 bell pepper- seeded and sliced
  • 8 oz fresh mushrooms- sliced
  • 1/4 Cup Butter
  • 10 Slices Pepper Jack Cheese 

Place chicken in the bottom of a 6 quart slow cooker and season with garlic powder, onion powder, cumin and salt and pepper. Layer frozen green beans, then mushrooms and peppers. Season again with salt and pepper, top with butter and cook on low for 4-6 hours until chicken is shreddable when stirred.

Stir chicken until shredded and then top with cheese and cook on high until the cheese melts.

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