Crockpot Chicken Fajitas

By Pattywak

Shred your meat with two forks and then it will look lovely and delicious like this. Oh yeah, baby. Come to Mama! Stir the meat back down into the juices and veggies. Serve it with a slotted spoon. I used my spaghetti spoon and it worked great.

Here is what we had with ours – tortillas, cheese, sour cream, lettuce, and salsa. Oh yeah. Fixings. I just like saying it….but around here it sounds more like “Fixuns.”

It’s going to be messy. They are very moist and juicy, which I LOVE. You’ll make a big mess while eating it. I served ours with rice and just let my juice drip on the rice, making it delicious and totally tubular. This isn’t something you want to serve on a first date or if you’re trying to be prim and proper….it’s something you want to serve to your best friend who doesn’t care if you’re still in your pajamas at 6pm. They are really great leftover too. I took a big ole bite of cold meat before I warmed it up and it was so good I almost stood at the counter to devour the bowl cold.

Ingredients

• 1 yellow onion, sliced
• 3 sweet peppers, sliced
• 1 1/2 pounds boneless chicken breast or thighs
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 2 tablespoons cumin
• 1 1/2 tablespoons chili powder
• Squirt of lime juice
• Tortillas
• Fajita fixings

Details

Servings 8

Preparation

Step 1

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.