Chicken Fajitas in the Crock Pot

*Photo Coming Soon*

This yummy looking dish is what we had for supper last night. As you can tell by my recipe box, my family is quite fond of Mexican food, and we almost always have it at least once a week. To change it up a bit though, I decided to lighten it up and make fajitas instead of tacos or burritos. It was definitely worth it. These were flavorful and juicy, just the way you would expect a crock pot recipe to be.
It’s a snap to make to. All you need to do is toss chicken, vegetables, broth and spices into your Crock Pot and let it do it’s magic. Then, a few hours later all you need to do is warm up some tortillas, add your favorite toppings and dinner is served. I *<3* my crock pot!

Chicken Fajitas in the Crock Pot

Adapted From: Kayln’s Kitchen

3 - 4 boneless skinless chicken breasts (Beef strips could be substituted)

1 onion, thinly sliced

1 red bell pepper, sliced in half-circle slices

1 green bell pepper, sliced in half-circle slices
1 garlic clove, finely minced
1/3 cup cilantro, minced

2 tsp chili powder

2 tsp ground cumin

1 teaspoon salt
1/8 tsp pepper

1/2 cup chicken broth (I used homemade chicken broth)

2 tablespoons fresh lime juice

Cut chicken into 1 inch crosswise slices and place chicken in crock pot.

Cut both ends from onion, then peel, cut in half top to bottom, and cut into half-circle slices. Add onion to crock pot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. Add bell peppers to crock pot.

Squeeze lime juice over chicken, onions, and peppers in crock pot. In a small bowl stir cilantro, garlic, chili powder, cumin, salt and pepper into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender.

Spoon chicken and vegetables into warmed tortillas (make sure to use corn tortillas to make this dish gluten free) and serve with toppings.

Topping Options:

Sour cream, shredded cheese, Guacamole, and Salsa.