Chicken Fajitas in the Slow Cooker

Serves 4 in about 4 hours. The pot starts with salsa, then tomato slices.

Ingredients

• 16 oz salsa, divided
• 1 7-oz can green chiles, diced
• 1 large onion, sliced thick, divided
• 3 bell peppers (red, green, yellow), sliced, divided
• 5 cloves garlic, minced
• 3 chicken breasts (skinless/boneless)
• 3-5 tablespoons fajita seasoning (homemade or store bought)
• 1 teaspoon salt
• Flour tortillas (or corn)
• Sour cream
• Cilantro
• Lime wedges
• Cheese, shredded
• Avocado, or guacamole
• Tomato slices

Method

1. Tip in half of the salsa and all of the green chiles into the crock.
2. Tip in half of the onion and bell pepper slices, and all of the garlic.
3. Season the chicken breasts liberally with the fajita seasoning on both sides. Set the chicken on top of the peppers/onions.
4. Tip in the remaining salsa over the chicken breasts.
5. Stir in the remaining bell peppers and onions. Scatter with salt.
6. Put a lid on and cook on High 3-4 hours, or Low 6-7 hours.
7. Lift out chicken and slice into strips.
8. Use a slotted spoon to remove the peppers & onions to a platter. Arrange the chicken strips next to them.
9. There will be a fair amount of liquid left in the crock, which tastes good and makes a nice sauce to keep the fajitas moist. Use as much as you want. You can also save it and make an amazing Taco Soup with it!
10. Plate with flour tortillas and your choice of toppings.

More slow cooker ideas are in the slow cooker collection.