Crockpot Chicken Fajitas

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 bell peppers (mix of red, yellow, and green)
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, for garnish
• Warm flour or corn tortillas, for serving

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers. Cook, stirring occasionally, for about 5-7 minutes, until they begin to soften and get a little color on the edges.

2. 2

   Add the minced garlic to the skillet and cook for one more minute until fragrant.

3. 3

   Transfer the sautéed vegetables to your slow cooker.

4. 4

   In a small bowl, whisk together the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

5. 5

   Place the chicken breasts or thighs in the slow cooker on top of the vegetables. Sprinkle the spice mixture over the chicken, turning to coat evenly.

6. 6

   Pour the undrained can of diced tomatoes with green chiles over the chicken. Do not add any extra water or broth.

7. 7

   Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.

8. 8

   Carefully remove the chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces.

9. 9

   Return the shredded chicken to the slow cooker and stir everything together. Let it sit for 5-10 minutes to allow the chicken to soak up the juices.

10. 10

    Just before serving, stir in the fresh lime juice.

11. 11

    Warm your tortillas in a dry skillet or directly over a gas flame for a few seconds per side.

12. 12

    Serve the fajita mixture piled high in the warm tortillas. Garnish with fresh cilantro and optional toppings like sour cream, sliced avocado, or cotija cheese.