1 1/2 - 2 c. Enchilada sauce (I used one from William Sonoma)
1 1/2 c. chopped green pepper
1 pkg. chicken thighs, boneless, skinless
Place the chicken in the bottom of your crock-pot, and pour the sauce on top (do not add the green pepper yet). Cook on low for 6-8 hours. Remove the chicken and shred with two forks, place back into the crock pot, add the green pepper and stir everything together. Cook for an additional 15 minutes.
This recipe is also good with noodles, and a small amount of white cheddar cheese grated on top.