Season the chicken on both sides with salt and ground black pepper and place it on the bottom of the slow cooker.

Layer the onions on top of the chicken.

Place only ¼ of the bell peppers on top of the onions, setting the remaining bell peppers aside until later.

Finish with the diced tomatoes (with the juice) and garlic on top. If you want this dish to be saucier, use one more can of diced tomatoes, but drain the second can first.

Season with salt, ground black pepper and dry herbs. Mix the tomatoes, garlic, dry herbs, salt and ground black pepper together.

Cook on high for 1 ½ hours. Add the remaining bell peppers (season them with salt first).

Continue cooking on high for another hour, or until the chicken is 165 degrees Fahrenheit if you're using chicken breast, and 175 degrees Fahrenheit if you're using thighs.

Take out the chicken, shred it with a fork, or cut it up with a knife and set aside, covered.

Continue cooking on high for another 30 minutes, without the cover.

If you want to cook this on low, it will take 4-6 hours. I would recommend using chicken thighs if you aren't around to check the temperature and take it out as soon as it's ready, because chicken breast dries out very quickly, while chicken thighs will stay juicy.

Return the chicken to the slow cooker, mix to combine.

Serve with cilantro, sour cream, grated cheese. Rice or couscous are great with this meal.