Easy Slow Cooked Chicken Fajitas

This is the best chicken fajitas I’ve ever tasted. Tina cooks it slow and it ends up so tender I can cut it with a fork. Kirkland chicken and a big-ass bottle of Pace salsa from Costco are preferred ingredients.

4 boneless skinless chicken breasts
1 onion thickly sliced
2 green peppers sliced into ½ inch strips
1 red pepper slice into ½ inch strips
½ to 1 cup of Pace Salsa (medium or mild)

Rinse chicken in cold water, then pat dry with paper towels and slice into strips. Season with salt and pepper, and set aside.

Place vegetables in a 5-quart slow cooker.

Add chicken on top of the vegetables. Pour in ½ cup of salsa (Pace is preferred, a big bottle from Costco in lieu of tomato sauce).

Cover and cook on low setting for 6 to 8 hours. If more liquid is needed during cooking, add extra salsa.

Serve with warm tortillas, refried beans, shredded cheese and guacamole.

The result is heaven. Keep some chicken isolated from salsa if you have a kitty who’s hungry and feed a couple of bites if he or she comes around begging for treats.