Slow cooker Chicken Fajitas

Chicken Fajitas are simple for meal prep. They almost cook themselves.
This recipe makes 4 servings, however; I would double to triple it so you can have it over again. 

The chicken should be cooled for one hour after it is cooked. Then, spoon it into the Red portion container and then place each serving in a plastic ziplock bag for freezing.  

Image courtesy of Beachbody

Slow Cooker Chicken Fajitas

Total Time: 6 hrs. 22 min.
Prep Time: 20 min.
Cooking Time: 6 hrs. 2 min.
Yield: 4 servings, 2 fajitas each

Servings: 2 Green, 1 Red,  1.5 yellow (Tortillas), 1/2 blue (if used Avocado)

Ingredients:
1 (14.5-oz.) can diced tomatoes (or diced tomatoes with green chiles), no salt added
1 medium onion, cut into quarters, sliced
2 medium Bell peppers, cut into strips
2 tsp. ground chile powder
1 tsp. ground cumin
½ tsp. ground black pepper
1 lb. raw chicken breast, boneless, skinless, sliced
8 6-inch whole wheat flour tortillas, warm (opt.-you may substitute a romaine lettuce leaf)
½ cup fresh tomato salsa
8 tsp. low-fat (1%) plain Greek yogurt
½ medium avocado, sliced (opt)
Finely chopped cilantro

Preparation:
1. Place tomatoes, onion, bell peppers, chile powder, cumin, pepper   in a 3-quart slow cooker; mix well. 

2. Add chicken; cook, covered, on low temperature for 4 to 5 hours (or on high or 2 to 3 hours), stirring once or twice, until chicken is cooked through and vegetables are tender.
3. Evenly divide mixture between tortillas. Top evenly with salsa, yogurt, avocado, and cilantro.