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We love this recipe because you can use it so many different ways. We like it over rice, in tortillas, over noodles and we really like it over mashed potatoes! Sometimes, I even double the recipe and make several meals out of it.4 – 6 boneless, skinless chicken breasts 1 (1.5 ounce) package of taco seasoning mix 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon black pepper pinch of cayenne pepper (Optional) 1 cup picante sauce 1 small green pepper, chopped 1 small onion, chopped 1 (14.5 ounce) can diced tomatoes with roasted onion and garlic, drained(can use any diced tomatoes, with green chilis, etc.) Sour cream Shredded Cheese The night before you put this in the slow cooker combine the taco seasoning, cumin, garlic powder, black pepper and cayenne in a bowl and mix well. Put the chicken breasts in a large plastic ziploc bag (I use a gallon sized bag and you can put the chicken in the bag frozen) and dump in the seasonings. Shake well to cover the chicken with the mixture. Put in the refrigerator overnight. The next morning place chicken breasts in crockpot and pour in extra seasoning mix over them. Add the chopped green pepper, onion, picante sauce, and diced tomatoes over the chicken. Cook on high for 4 – 5 hours or low for 7 – 8 hours. Serve with sour cream and shredded cheese. Enjoy!