Slow Cooker Chicken Fajitas

Ingredients

• 2 lbs Boneless, Skinless Chicken Breasts (Use breasts, as thighs will shred apart. Can also use 1.5 lbs if preferred.)
• 3 Bell Peppers (Preferably 1 red, 1 yellow, and 1 green, cored and sliced into strips. Approximately 16oz total.)
• 1 large Yellow Onion (Halved and sliced. A red onion can also be used.)
• 4 cloves Garlic (Minced or finely chopped.)
• 2 1/2 tsp Chili Powder (Use mild chili powder. Adjust to taste.)
• 2 tsp Ground Cumin
• 1 tsp Paprika
• 3/4 tsp Ground Coriander (* Oregano can be substituted, offering a different but delicious fajita flavor.)
• 1 tsp Salt (Adjust to taste.)
• 3/4 tsp Pepper (Adjust to taste.)
• 2 Tbsp Fresh Lime Juice (From about 1 lime. Bottled lime juice can be used if needed)
• 1 Tbsp Honey (Balances the acidity. Can be omitted if preferred. Agave can also be used)
• 12 6-inch Flour Tortillas (For serving. Can use corn tortillas instead, warm before serving.)
• Optional Toppings (Cilantro, sour cream, salsa, guacamole, sliced avocados, shredded Mexican cheese)

Instructions

1. Pour half of the canned diced tomatoes with green chilies into a 6 or 7-quart slow cooker and spread into an even layer to prevent sticking.
2. Top with half of the sliced bell peppers and half of the sliced yellow onions. Sprinkle the minced garlic over the vegetables for even distribution.
3. Place the boneless, skinless chicken breasts on top of the vegetable mixture in a single layer.
4. In a small bowl, whisk together the chili powder, ground cumin, paprika, ground coriander, salt, and pepper to create the fajita seasoning.
5. Evenly sprinkle half of the prepared seasoning mixture over the chicken breasts. Flip the chicken and sprinkle the remaining seasoning over the other side, ensuring both sides are well-coated.
6. Top with the remaining canned diced tomatoes with green chilies, then layer in the remaining sliced bell peppers and sliced yellow onions.
7. Cover and cook on HIGH heat for approximately 2-3 hours or on LOW heat for 4-6 hours, monitoring the chicken until it has cooked through and the vegetables are tender. Cooking times may vary depending on the slow cooker.
8. Once the chicken is cooked, remove it from the slow cooker using tongs. Place on a cutting board and either cut it into strips or shred it using two forks.
9. Ladle out approximately 1 cup of the both from the slow cooker (mostly tomato liquid) and discard to reduce excess liquid. This will prevent the fajitas from becoming too watery.
10. In a small bowl, whisk together the fresh lime juice and honey until well combined.
11. Add the shredded or sliced chicken back into the slow cooker along with the lime juice and honey mixture. Season with additional salt to taste, if desired. Optionally, add 1/4 cup of chopped cilantro.
12. Gently toss everything together to combine the chicken, vegetables, and sauce. Ensure the chicken is well-coated.
13. Serve the warm chicken and vegetable mixture immediately in warmed tortillas. Offer a variety of optional toppings such as sour cream, salsa, guacamole, or shredded cheese for a customizable fajita experience.