2 pounds of boneless, skinless chicken breasts, cut in half
2 tablespoons taco seasoning
4 cloves garlic, diced
1 lime
1 10-ounce can diced tomatoes with green chiles, drained
Instructions
Add half of the sliced peppers and onions to
your slow cooker. Next, layer the chicken and
coat all sides with taco seasoning. Top with
garlic, tomatoes (be sure to drain), and the
juice from 1 lime. Add the remaining peppers
and onions, cover, and cook on high for 3 to 4
hours. Remove chicken and cut or shred into
slices (chicken left longer will tend to shred
more — cook to your preference). Return the
sliced chicken to the slow cooker to marinate
in the juices for about 10 more minutes (on
low) until ready to serve. If you find that
there is too much liquid, you can remove the
excess before serving.
Assemble the fajitas to your liking — we
recommend topping with cheese, sour cream, and
guacamole. Enjoy!
For serving- (optional)
flour tortillas
cheese
sour cream
guacamole
Originally Submitted
5/30/2017
0 Out of 5 from
0 reviews
You can add this Slow Cooker Chicken Fajitas recipe to your own private DesktopCookbook.
