Prep Time: 15 minutes Yield: About 9 fajitas
2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
Flour tortillas (Whole wheat or Whole grain), sour cream, cilantro, salsa, guacamole, Monterrey jack or cheddar cheese
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer.
Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle
half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with
remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through
and veggies are tender (note that if you want to be able to cut chicken into strips cook more near
lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly
tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow
cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve
warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Recipe source: Cooking Classy http://www.cookingclassy.com/2015/01/slow-cooker-chicken-fajitas/