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Submitted by: Karen Campbell from Canton, IL
Originally shared on the web 11/19/2012

3 green, yellow or red peppers, sliced
2 onions, sliced
2 T. garlic, finely minced
8 boneless, skinless chicken breasts, cut into thin strips
2-1-1/4 oz. pkgs. taco seasoning mix
1 t. coarse salt, divided
1/2 c. olive oil
8 to 12 flour tortillas
Toppings: salsa, guacamole, sour cream, shredded Colby Jack cheese, chopped black olives, diced tomatoes, shredded lettuce

Layer half each of peppers, onions, garlic and chicken in a slow cooker; sprinkle with one package taco seasoning and 1/2 teaspoon salt. Repeat layering; drizzle with oil. Cover and cook on low setting for 4 to 6 hours, until chicken is fully cooked and juices run clear. Stir to combine. To serve, spoon chicken mixture onto tortillas, adding desired toppings. Serves 4 to 6.