This is such a great, simplified fajita recipe and it’s going to be your new family favorite. This recipe makes plenty, so you can reheat the leftovers next day (and it’s going to taste even better!)
- 2 lbs boneless skinless chicken breast halves
- 1 (14.5 oz) can petite diced tomatoes with green chilies
- 1 red, orange and green bell pepper, julienned
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt
- 3/4 tsp pepper
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- For serving:
- Flour tortillas, sour cream, cilantro, salsa, guacamole, monterey jack or cheddar cheese
- Pour half of the canned tomatoes into a slow cooker, spread into an even layer. Top with half of the peppers and half of the onions. Add garlic. Top with chicken breasts.
- Whisk together chili powder, cumin, paprika, coriander, 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, then layer in remaining peppers and onions.
- Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through and veggies are tender.
- Remove chicken, cut into strips or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve warm in warmed tortillas with sour cream.
Quick Tip: Cooking for less time will make it easier to cut the chicken into strips, rather than shredding.
Thanks to Cooking Classy for this enjoyable Mexican-inspired meal!