1 1/2 lbs boneless skinless chicken breast or thigh
1 teaspoon of salt
1/2 teaspoon pepper
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 white onion, chopped
1 (4 oz) canned chopped green peppers
1 (19 oz) can green enchilada sauce
1 cup sour cream
2 cups cheddar cheese, grated and divided
1/4 cup green onion, chopped

Add chicken to a 6 qt or larger slow cooker. Add salt, pepper, garlic powder, onion powder, cumin, and chili powder, then add the onion, green peppers, and enchilada sauce.
Close the lid and cook on high for 3-4 hours or low for 6-8 hours.
When cooking time is finished, use two forks to shred the chicken. Stir in sour cream, 1/2 cup cheddar cheese, and green onions.
Sprinkle remaining cheese on top. Close the lid and cook for about 15 more minutes until the cheese melts.

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