
Pat the chicken breasts dry, trim if needed, and cut them into bite-size chunks. Place the chicken in the slow cooker in an even layer.



Add the sliced onion, sliced green pepper, and minced garlic over the chicken. Stir gently to distribute the vegetables without compacting the mixture.



Pour in the undrained diced tomatoes and add the drained mushrooms. Mix lightly so the chicken is coated with the tomato juices.



Season with black pepper, oregano, adobo seasoning, sazon with achiote, white cooking wine, and ground cumin. Stir just until everything is evenly combined.



Cover and cook on low for 5 to 6 hours, or until the chicken is fully cooked and very tender. Give it a gentle stir once or twice during cooking if convenient.


Taste and adjust seasoning if needed. Spoon the chicken and tomato mixture over cooked white or yellow rice and serve warm.







