1/2 cup diced onion
1/2 cup diced red bell peppers
1 tsp cumin
1 tsp chili powder
1 Tbsp canola or vegetable oil
1 Tbsp tomato paste
8 boneless, skinless chicken thighs
1 (13.75 oz) can cream of chicken soup
2 Tbsp quick cooking tapioca
1 (4 oz) can diced green chile peppers
1/2 cup sour cream
Salt and pepper
1. Place chicken in bottom of slow cooker.
2. Combine onion, peppers, cumin, chili powder, oil and tomato paste in microwave safe bowl. Microwave for 4-5 minutes, stirring every minute until onions are soft. Add in the soup, tapioca, green chile peppers. Pour over the chicken.
3. Cover and cook on LOW for 4-6 hours. Chicken should be to the point where you can easily shred it. Take 2 forks and shred the chicken and then return to the slow cooker or use your standing mixer.
4. Stir in sour cream and then salt and pepper to taste.5. Serve shredded chicken wrapped up in tortillas as tacos (or however you want to serve it).