Yields 4 to 5 servings
1 Large bell pepper, red sliced
1 Large bell pepper, yellow sliced
1 Large bell pepper, green sliced
1 Large onion, white sliced
2 Pounds chicken breast, boneless, skinless cut in half
2 Tbls seasoning, taco
6 Cloves garlic, fresh minced
1 Each lime
10 Ounce(wt)s tomatoes, diced, with green chiles drained (Rotel)
12 Each tortilla, flour, 8 inch
1 Cup cheese, Mexican blend
1/2 Cup sour cream
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 one lime.
Add the remaining peppers and onions, cover, and cook on HIGH for 3 to 4 hours.
Remove chicken and cut/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 till there is a desired amount before serving. Assemble Fajitas to your liking – we recommend topping with cheese, sour cream, and guacamole! Enjoy!