Dairy Free Cheesy Salsa Chicken Cups

1. Place chicken breast in a crockpot with organic vegetable broth and organic salsa. Cook on low for 4 hours. 
2. Once cooked, shred the chicken breast. 
3. In a bowl, mix the shredded chicken with vegan Mexican cheese, paprika, garlic powder, and parsley. 
4. Cut the red and orange bell peppers in half lengthwise and remove seeds to create 'cups'. 
5. Stuff the chicken mixture into the organic red and orange pepper halves. 
6. Garnish with fresh parsley before serving.