Slow Cooker Chicken Fajitas

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See original recipe at: cookingclassy.com

kept bycbrno
recipe bycookingclassy.com

Categories:
- Chicken
- Mexican

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Ingredients:

2 lbs boneless skinless chicken breast halves cut into thick strips
1 (14.5 oz) can petite diced tomatoes with green chilies
2 green bell peppers, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
1 Old El Paso Seasoning Mix

2 Tbsp fresh lime juice
1 Tbsp honey

For serving:
Flour tortillas, 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.
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. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.

See original recipe at cookingclassy.com