Slow Cooker Chicken Fajitas

Recipes | February 2, 2017 | By


Slow Cooker Chicken Fajitas
Adapted from Cooking Classy and modified by Angela D. Kudlets

2 pounds boneless, skinless chicken breasts
10-ounce can diced tomatoes, with juice
10-ounce can diced tomatoes with chilies, with juice
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 yellow onion, sliced in rings
4 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
2 tablespoons fresh lime juice
1 tablespoon honey

Pour half of both tomatoes, the plain and the tomatoes with chilies, in the bottom of slow cooker and spread evenly. Spreading evenly across, layer the following ingredients: peppers, onions, garlic, and chicken strips.

In a separate bowl, mix the chili powder, cumin, paprika, salt and pepper. Mix until thoroughly combined and sprinkle on top of the chicken and vegetables.

Cover, and cook, on LOW for 6-8 hours or on HIGH for 3-4 hours.

In a small bowl, whisk together lime juice and honey. Add to crock pot. Gently toss and combine.


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