Salsa Chicken Fajitas
Two-ingredient slow cooker salsa chicken is super tender and so simple to prepare! It's perfect for making fajitas!
Servings 8 -ish fajitas
Ingredients
- 2 lb. boneless skinless chicken breasts cut into 1-inch strips
- 1 - 24 oz. jar Pace® 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
Instructions
- Pour 1/3 the jar of salsa into a slow cooker.
- Place the chicken in the slow cooker, and top with remaining salsa.
- 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.
- While chicken is cooking, prepare remaining ingredients.
- In a large saucepan over medium heat, melt the butter.
- Add the onion and peppers, cooking and stirring occasionally, until they begin to brown and soften, about 10-15 minutes.
- Layer the flour tortillas with the salsa chicken, onions and peppers, avocado, a dollop of Greek yogurt, and a generous sprinkling of cheese.
- Serve immediately.