Crockpot Chicken Fajitas

SERVES 8  |  ACTIVE TIME 5 Min  |  TOTAL TIME 3 Hours 5 Min

3 bell peppers, sliced (I used red, orange and yellow)
1 medium white onion, sliced
2 seeded and deveined jalapenos, diced
1 pint grape tomatoes, halved
2 1/2 - 3 pounds boneless skinless chicken breasts, cut in half (longways)
3 tablespoons homemade taco seasoning (recipe at bottom)
4 garlic cloves, minced
1 lime

Add half of the peppers, onions, jalapenos and tomatoes to the bottom of a 5 quart slow cooker.
Layer chicken on top of vegetables. Sprinkle 1/2 of taco seasoning over chicken breasts and flip them over. Season the other side with the remaining 1/2 of seasoning.

Add garlic and remaining jalapenos on top of chicken. Then add remaining vegetables. Squeeze lime juice over top. Cover and cook on high 3-4 hours or low for 6-8 hours.

Remove chicken from slow cooker and slice into strips. Return to slow cooker and mix with tongs. Allow to simmer in juices for 10 minutes.

You can drain extra liquid from slow cooker or transfer liquid to a saucepan and cook until reduce and use as a sauce on your fajitas.

Serve and enjoy!

DONNA'S NOTES: The longer it cooks the more tender it will become. If you remove it sooner, you will be able to slice it. About 3 hours on high or 6 hours on low. Longer time will yield pulled chicken, which is equally delicious. If that is what you desire, remove chicken from slow cooker after long cook time and shred with 2 forks.

Homemade Taco Seasoning
YIELD 3 Tablespoons | Equals 1 store bought packet

1 tablespoon New Mexico chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
2 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper

Combine seasoning ingredients in a small bowl and use as taco seasoning.
I quadruple this recipe and store it in resealable jars for easy use.

Recipe developed by Donna Elick - The Slow Roasted Italian
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