We loved these! I loved the easy prep. We have a bunch of fresh tomatoes right now so I used those and a can of green chilies in place of the diced tomato can.
Crock Pot Chicken Fajitas Holly Lofthouse
2 lbs boneless skinless chicken breasts
1 (10 oz.) can diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 yellow onion, sliced
4 cloves garlic, minced
2 t chili powder
2 t ground cumin
1 t paprika
1 t salt
1/2 t black pepper
2 T fresh lime juice
1 T honey
Serve With
Flour tortillas
Sour Cream
Salsa
Shredded Cheddar Cheese
Pour half of the canned tomatoes in bottom of crock pot. Spread in an even layer. Top with half of the peppers and half of the onion slices. Sprinkle garlic in. Top with chicken breasts. Sprinkle the chili powder, cumin, paprika, salt and pepper over chicken breasts. Top chicken with remaining canned tomatoes, peppers and onion. Cover and cook on LOW 6 to 8 hours, or on HIGH 3 to 4 hours, until chicken is cooked through and veggies are tender. Remove chicken and shred. Ladle out 1 or 2 cups of broth from crock pot and discard. In a small bowl whisk together lime juice and honey. Add to crock pot along with chicken. Gently toss to combine. Serve warm in tortillas with desired toppings. Makes about 8 to 10 fajitas. Prep: 15 mins. Cook time: 6 hrs.
Source: Life in the Lofthouse
