Crockpot Chicken Fajitas

I use my crockpot way less than I ought to! It really is a great way to make sure you have a whole foods dinner without a lot of fuss. I made this Crockpot Chicken Fajita recipe and it was a hit. I didn't even get a photo because they were gone in a flash. I hope you enjoy it as much as we did!

Ingredients

2 lbs boneless skinless chicken breasts, sliced into 1 1/2" strips

1 (14.5 oz) can diced tomatoes with green chilies

1 each red, orange, and yellow bell pepper, julienne (Aldi sells them in this combo for about $2.50)

1 large red onion, halved and sliced

4 cloves garlic, minced (I use the pre-minced garlic that is in olive oil anytime a recipe calls for garlic. It may not be as good, but it is so much easier.)

2 1/2 tsp chili powder

2 tsp cumin

1 tsp paprika

3/4 tsp ground coriander

1 tsp salt

3/4 tsp pepper

Optional

2 TBSP fresh lime juice

1 TBSP honey

For serving: whole wheat tortillas, sour cream, salsa, guacamole, cheddar cheese, black olives, etc

Directions

In a small bowl, whisk together spices. 

Spray crockpot with cooking spray. Pour half the canned tomatoes in the bottom and spread in an even layer. Top with half of the peppers, half of the onions, sprinkle garlic, top with chicken strips. Evenly sprinkle half of the seasoning over the chicken breasts, flip the chicken (I used my hand to just kind of flip it over) and sprinkle remaining spices (again, I used my hand to kind of make sure the spices were even). Top with remaining half of tomatoes, peppers, and onions.

Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours. The longer you cook it, the more likely your chicken will shred due to tenderness. If you want to them to remain more firm, cook less.

Ladle out 1 cup of the broth and discard. 

If desired, whisk together lime juice and honey and add to crockpot.  Gently toss. Serve warm in warmed tortillas with your favorite toppings.

Recipe adapted from www.cookingclassy.com