Chicken Fajitas


2 lbs Boneless, skinless, Chicken breasts

1 (14.5 oz) Can Diced Tomatoes with Chilies

1 Red, Orange and Green Bell Pepper, sliced

1 Large Onion, sliced

4 Garlic Cloves, crushed

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. Lime Juice

1 Tbsp. Honey

For Serving:

12, 6" Flour Tortillas

Sour Cream, Cilantro, Salsa, Guacamole, Monterrey Jack or Cheddar Cheese

Pour half of the tomatoes into the slow cooker and spread into an even layer. Top with half of peppers and onions. Add garlic. Top with chicken.

In a bowl mix chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip and sprinkle the remainder. Top with remaining tomatoes, then add remaining peppers and onions.

Cover and cook on HIGH heat about 3 hours or low heat 5 - 6 hours, until chicken has cooked through.

Remove chicken and shred. Take out 1 cup of broth in slow cooker and discard. In a bowl mix lime juice and honey, add to slow cooker with chicken and season with salt to taste if desired.

Gently toss. Serve warm in warmed tortillas with sour cream and guacamole, cheese and salsa.
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