1 packet Fajita seasoning mix
2 x 300g jars of chunky salsa dip
1 x 400g tin red kidney beans
870g Chicken breast (skinless)
1 x medium brown/yellow onion (diced)
1 x medium red capsicum (chopped)
1 x medium yellow capsicum (chopped)
1 tsp chilli flakes (I like it hot) (optional)
Turn slow-cooker onto low.
Add full chicken breasts, both jars of salsa, fajita seasoning, chopped onion, chopped capsicums and beans.
Stir well and throw the lid on and cook on low for 3 hours.
Pull out chicken breasts and shred with a couple of forks. Add the shredded chicken back to the pot and cook on low for another 30-40 mins.
Divide into 8 serves for a week of easy grab and run lunch or dinners. Boom!
Serve with crusty bread, on a wrap, or over rice.
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