Chicken Fajitas in the Crockpot

2 lbs boneless skinless chicken breasts (about 4-5 chicken breasts)
1 onion, thinly sliced
1 red bell pepper, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
2-3 tablespoons fresh lime juice

For Serving:
flour tortillas
grated cheese
sour cream (I use light sour cream)
guacamole
salsa
(Could also add lettuce and tomato.)

Trim all visible fat and tendons from chicken breasts, and cut chicken into 1 inch crosswise slices. Place chicken in crockpot.

Cut both ends from onion, then peel, cut in half top to botton, and cut into half-circle slices. Add onion to crockpot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. (Cut up the stem and bottom end too.) Add bell peppers to crockpot.

Squeeze lime juice over chicken, onions, and peppers in crockpot. In a small bowl stir chili powder, cumin and salt into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender. (I usually cook about 3 hours on high.)

Spoon chicken and vegetables into warmed tortillas and serve with toppings. This is also delicious just served on a plate, with cheese melted over and other toppings added.




Number of Servings: 6

Recipe submitted by SparkPeople user RACHELLYNCH2002.