Shredded Chicken

Prepare the vegetables: slice the onion, julienne the red bell pepper, finely dice the jalapeño, and mince the garlic.

Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.

Place a slow cooker liner inside your slow cooker. Add the sliced onion, bell pepper, jalapeño, and garlic.

Drizzle the vegetables with olive oil, season with salt and pepper, and toss to combine.

Arrange the seasoned chicken breasts in a single layer on top of the vegetables.

Using your hands, crush the peeled tomatoes and pour them over the chicken, including all the juices from the can, to cover everything.

Add the hot sauce, tomato paste, ground cumin, and dried oregano. Season again with salt and pepper.

Cover the slow cooker and cook on the LOW setting for 3 hours.

After 3 hours, carefully remove the cooked chicken breasts and place them on a plate or cutting board.

Using two forks, shred the chicken until it reaches your desired consistency.

Return the shredded chicken to the slow cooker and gently fold it into the sauce and vegetables until well combined.

Serve immediately in tacos, salads, or on its own.