4 to 6 frozen boneless, skinless chicken breasts
2 1/2 cups chunky salsa
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 cup onion, chopped
1 large onion, thinly sliced
soft flour tortillas
Place all ingredients except tortillas in a greased slow cooker. Cover and cook on high heat 5-6 hours or on low heat 10-12 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks.
Place about two rounded tablespoons of chicken mixture in each flour tortilla and top with desired condiments. Fold and roll. Makes 8-10 servings. Condiments can include guacamole, sour cream, grated lettuce, grated cheese, and fresh salsa.
I enjoyed this fajita recipe and I loved just using frozen chicken breasts. I used multigrain tortillas and I put sour cream on top. I also added about half a can of black beans to the crockpot a few minutes before I was ready to serve the recipe. 3 stars.