1 (14.5 oz) can Tomatoes with green chilies, petite
1 Yellow onion, large
1 tbsp Honey
2 tbsp Lime juice
2 1/2 tsp Chili powder
1 tsp Paprika
3/4 tsp Pepper
1 tsp salt
2 tsp Cumin, ground
1 Flour tortilla
Instructions
1. Pour half of the canned tomatoes into the bottom of
a slow cooker and spread into an even layer. Top with
half of the peppers and half of the onions. Sprinkle
garlic in. Top with chicken breasts.
2. Pour half of the canned tomatoes into the bottom of
a slow cooker and spread into an even layer. Top with
half of the peppers and half of the onions. Sprinkle
garlic in. Top with chicken breasts.
3. Cover and cook on HIGH heat 3 - 4 hours or low
heat 6 - 8 hours, until chicken has cooked through
and veggies are tender (note that if you want to be
able to cut chicken into strips cook more near lesser
time on HIGH or LOW, otherwise it will probably just
shred, which is also fine).
4. Remove chicken, and 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 and optional guacamole,
cheese and salsa.
Originally Submitted
7/6/2016
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