Salsa Chicken Fajitas

Two-ingredient slow cooker salsa chicken is super tender and so simple to prepare! It's perfect for making fajitas!
Course Slow cooker
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 8 -ish fajitas
Author Sarah @ The Gold Lining Girl


  • 2 lb. boneless skinless chicken breasts cut into 1-inch strips
  • 1 - 24 oz. jar PaceĀ® Medium Salsa
  • 2 tbsp. butter
  • 1 - yellow onion thinly sliced
  • 1 - green pepper sliced
  • 1 - red pepper sliced
  • 1 - 12 oz. package of 12 small flour tortillas
  • 2 ripe avocados chopped
  • 2 - 6 oz. containers non-fat plain Greek yogurt
  • 1 - 8 oz. package Mexican four cheese blend shredded cheese


  1. Pour 1/3 the jar of salsa into a slow cooker.
  2. Place the chicken in the slow cooker, and top with remaining salsa.
  3. Cover and cook on high for 3-4 hours, or low for 6 hours, or until the chicken falls apart and shreds easily with a fork. Shred the chicken thoroughly, and stir with the juices. Turn off the slow cooker.
  4. While chicken is cooking, prepare remaining ingredients.
  5. In a large saucepan over medium heat, melt the butter.
  6. Add the onion and peppers, cooking and stirring occasionally, until they begin to brown and soften, about 10-15 minutes.
  7. Layer the flour tortillas with the salsa chicken, onions and peppers, avocado, a dollop of Greek yogurt, and a generous sprinkling of cheese.
  8. Serve immediately.