Place chicken breast and minced garlic in a slow cooker. Turn to high and let cook on high for 2-4 hours or on low for 6-8 (depending on how strong your slow cooker is).
Once cooked all the way through and tender, remove and shred chicken with 2 forks. Then, place back into slow cooker.
Add the rest of the chicken ingredients and mix until combined. Let cook for 20-30 more minutes to thicken.
For the Peppers
Slice 1 large green pepper and 1 large red pepper into thin slices. Then slice 1/2 a red onion.
Heat 1-2 tablespoons of coconut oil in a large saucepan over medium/high heat. Then, add in sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren’t soggy. Season with salt and pepper.
For the Brown Rice
Place 1 cup of brown rice and 2 cups of water in a medium pot. Turn to high and bring to a boil. Then, turn heat to low and cover. Let simmer for 20-25 minutes or until all water has evaporated.