Pulled Chicken Fajitas

2 Boneless, skinless chicken breast halves
2 tbsp taco seasoning mix, stir before measuring
 2 cups chunky salsa, divided
2 cups thinly sliced peppers
8 flour tortillas (9" diameter works great)

Fut chicken into slow cooker (3-4quart). Sprinkle with seasoning mix. Pour 1 1/2 cups salsa over top. Cook, covered, on low for 6-7 hours or on High for 3-3 1/2 hours. Transfer chicken to large plate. Shred with 2 forks. Return to slow cooker. Add peppers and remaining salsa. Stir. Cook, covered, on high for about 30 minutes until peppers are tender-crisp. Spoon about 3/4 cup chicken mixture down center of each tortilla. Fold bottom end of tortilla over filling. Fold in sides, roll to top, and enjoy.
Makes 8 fajitas.