8 boneless, skinless chicken breasts, cut into thin strips
2-1 1/4-oz. packages taco seasoning mix
1 teaspoon coarse salt, divided
1/2 cup olive oil
8 to 12 flour tortillas
Toppings: salsa, guacamole, sour cream, shredded Colby Jack cheese, chopped black olives, diced tomatoes, shredded lettuce
How to Make It
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.
A few issues here. First, by slow cooking the veggies you really kill any texture. Second, you end up with a ton of liquid which makes everything wet and runny. And finally the proportion of chicken to veggies is way off. I'd use half the amount of chicken the recipe calls for.