Crock Pot Chicken Fajitas

2 lbs skinless chicken breast, cut into strips
1/2 each red, green, yellow, orange bell pepper, cut into strips
1.5 cup canned Diced Tomatoes
2.0 cup Salsa
4.0 tsp Taco Seasoning
0.5 cup Red Onion, cut into strips
2.0 tbsp Lime Juice, juice of 1 lime
3 tbsp Cilantro, chopped

In a 2 quart or larger Crock Pot, layer half of the bell pepper strips and onion strips on the bottom. Pour 1 cup of the salsa over the vegetables. Then lay in the chicken strips. Sprinkle 2 tsp of the taco seasoning on the chicken, then using tongs, flip all the chicken, and sprinkle the other side with the last 2 tsp of taco seasoning. Pour the diced tomatoes and the last of the salsa over the chicken. Then layer on the rest of the bell peppers and onions. Sprinkle with chopped cilantro and drizzle with lime juice all over. Cook on high for four hours or low for six hours. When cook time is done, pull chicken out and shred with fork. Return shredded chicken to pot and stir well. Cook for 10 more minutes on high, uncovered. Serve on tortillas of choice (or in a bowl if watching carbs) with more chopped cilantro for garnish. Can also add shredded cheese, sour cream or other garnish as desired but that will change nutritional value.

Serving Size: Makes 16 fajitas, enough for 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user PEACHY224.