Crock Pot Chicken Fajitas

I love cooking in the crock pot!!  When I saw this recipe at Cooking Classy, I couldn't wait to try it.  I left out the ground coriander and added chopped jalapeno.  

I cooked mine on low for 5 hours and then shredded the chicken.  The vegetables get quite soft, if you cook them for the full time.  I didn't mind them so soft, but if you like them to have a little bite, you could probably keep them out and add them the last hour or two of cooking.  I thought the flavor was great and our family all loved them!!

Crock Pot Chicken Fajitas

Ingredients:

2 lbs boneless skinless chicken breasts halved

1 (14.5 oz) can petite diced tomatoes with green chilies

1 of each red, orange and green bell pepper, sliced

1 large yellow onion, halved and sliced

1 jalapeno pepper, chopped

4 cloves of garlic, minced

2 1/2 tsp chili powder

2 tsp ground cumin

1 tsp paprika

1 tsp salt

3/ tsp pepper

2 Tb fresh lime juice

1 Tb honey

For serving:  flour tortillas, sour cream, cheese, salsa, chopped avocado

Directions:  Pour half of the canned tomatoes into the bottom of a crock pot and spread into an even layer.  Add half of the peppers and half of the onions and garlic.  Top with chicken breasts.

In a bowl whisk together chili powder, cumin, paprika, salt and pepper.  Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder.  Top with the rest of the tomatoes and then peppers and onions.

Cover and cook on high heat for 2-3 hours or low for 4-6 hours, until the chicken is cooked through.  I cooked mine on low for 5 hours and then shredded the chicken.  (The vegetables get quite soft, if you cook them for the full time.  I didn't mind them so soft, but if you like them to have a little bite, you could probably keep them out and add them the last hour or two of cooking...on low).  If you want your chicken to be a little more 'firm' so that you can slice it instead of shred it, don't cook as long....but make sure that the chicken is cooked completely!

Remove chicken and cut into strips or shred.  Ladle out 1 cup of the juice from the crock pot and discard.  In small bowl whisk together lime juice and honey and add to the crock pot along with the chicken.  Season with additional salt to taste, if desired.  Gently toss together.  Serve warm in warmed tortillas with cheese, sour cream, salsa and chopped avocados.

Recipe slightly adapted from:  Cooking Classy