This is such an easy recipe and good for you! I'm making this for dinner tonight, so I thought I would share it!
4 to 6 frozen boneless, skinless chicken breasts (or you can use 10-12 chicken tenders)
2 1/2 cups chunky salsa
1 green pepper-thinly sliced
1 red pepper-thinly sliced
1 large onion-thinly sliced
1/2 cup chopped onion
Soft flour tortillas or you can use pita pockets
Place all ingredients (except tortillas) in a greased 4 to 6 quart slow cooker. Cover and cook on high for 5-6 hours or on low heat for 10-12 hours. Just before serving, remove chicken from fajita mixtures and shred it using two forks. Next, put shredded chicken back into mixture and stir. Place about two rounded tablespoons of the chicken mixture in each tortilla or pita pocket and top with desired condiments. Fold tortilla and roll. Makes 8-10 servings.
Spencer and I use whole-wheat tortillas and put a little low-fat sour cream and cheese on top. So GOOD!! And you have plenty leftovers for lunches or dinner. I took this to lunch at work one day and got lots of compliments on how good it smelled and looked! :)
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