Rinse and pat dry your chicken breasts.....

Place your sliced green pepper 🫑 and onions 🧅 into crockpot........

In a bowl combine your minced garlic, salsa verde, Rotel tomatoes, Goya great northern beans and Goya red kidney beans, jalapeño peppers, black pepper, crushed red pepper, chili powder, ground cumin, oregano leaves, Sazon, and cilantro leaves, mix all well......

Pour mixture into crockpot.......

Cover crockpot, but leave lid slightly opened (to prevent too much of a liquid buildup) and cook on low heat for 6 - 8 hours......Stir occasionally........

After a few hours of cooking shred chicken with 2 large forks and mix into bean mixture.......Continue to cook for the remaining time.......

Serve over cooked yellow rice, or eat by itself topped with shredded cheddar cheese and sour cream and enjoy 😉!!