I decided to just put the chicken breast in frozen, tossed in a bunch of peppers whole. I added 7 or 8 whole peeled cloves of garlic, Italian seasonings and a can of diced tomatoes...
I combined it all in the slow cooker on Sunday night so all I would have to do was take it from the fridge to the slow cooker base and turn it on Monday morning. I cooked it all day, about 9-10 hours on low.
Not too shabby for a slow cooker meal! Leaving the peppers whole while cooking worked perfectly so those who don't like super hot and spicy didn't get the full flavor. The chicken shredded so easily, just fell apart and the whole garlic was delicious, very similar to roasted garlic.
This made an easy meal and wasn't too heavy like many slow cooker meals can be. All I had to do was boil some pasta, top with a sprinkle of fresh herbs and dinner was ready. The only thing I would change the next time would be to add another can of diced tomatoes and double those delicious garlic cloves.
The leftovers were even better served in tortillas the next night - this makes an absolute perfect taco, burrito or enchilada stuffing. I will probably skip the pasta the next time and go straight for the tortillas!
Don't forget my Slow Cooker Recipe Round Up is open all month. Be sure to stop by to link up your slow cooker recipes!