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Slow Cooker Chicken Fajitas

2 lbs chicken breasts, sliced into strips
2 cups chunky salsa (pick your desired hotness)
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
1 1/2 cups frozen corn, thawed
1 tbsp chili powder
2 tbsp lime juice
3 cloves garlic, minced
Tortillas
Toppings (cheese, sour cream, etc)

Combine all ingredients in the slow cooker, stirring well. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Warm tortillas and spoon about 1/2 cup to 3/4 cup mixture (depending on size of tortillas) onto each tortilla. Add cheese/sour cream, etc, fold and roll tortilla, and serve. Use additional salsa for dipping if desired.

 



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