Crockpot Chicken Fajitas

2 lbs boneless skinless chicken breastscut into slices

1 10-oz can diced tomatoes with green chilies

1 red, orange and green pepper cut into strips

1 yellow onion sliced

4 cloves garlicminced

2 tsp chili powder

2 tsp ground cumin

1 tsp paprika

1 tsp salt

½ tsp black pepper

2 tbsp fresh lime juice

1 tbsp honey

Serve with

8 Sonora Fajita 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 heat 6 to 8 hours, or on HIGH heat 3 to 4 hours, until chicken is cooked through and veggies are tender. Remove chicken and shred. Remove most of the broth/liquid that the chicken creates as it cooks from crock pot and discard.

Whisk together the lime juice and honey. Add to crock pot along with other ingredients. Gently toss to combine. Serve warm in tortillas with desired toppings.

Print Options:

Crockpot Chicken Fajitas