3-4 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

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

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