Crock Pot Chicken Fajitas

Tacos and fajitas are a big hit in the Harker house.  I'm always looking for ways to make extra protein and vegetables that can be used for lunches during the week.  I found this recipe and though I would give it a try during our Sunday afternoon meal prep.

Crock Pot Chicken Fajitas

INGREDIENTS

✒ 3 1/2 pounds of chicken breast
✒ 3 Bell Peppers
✒ 2 Small Onions
✒ 1 cup of Portabella Mushrooms (not pictured)
✒ 2 Limes
✒ 1 can of Diced Tomatoes
✒ 1 TBSP of Minced Garlic
✒ 2 TBSP of Taco Seasoning - I used Flavor God Taco Tuesday
✒ 1/2 cup of Chicken Broth
✒ Tortillas of your choice
✒ Cheeder Cheese
✒ Guacamole

DIRECTIONS

1.  Slice the peppers, onions and mushrooms into thin strips.  Place half of the veggies in the bottom of the crock pot.

2. Place the thawed chicken breasts on top of the veggies.  Season each side with taco seasoning.

3.  Sprinkle top of chicken breast with minced garlic.

4.  Pour can of diced tomatoes on top of chicken breasts.

5.  Place remaining half of the veggies on top of chicken breasts.

6.  Pour chicken broth on top.  Enough to coat the bottom of the crock pot.

7.  Cook on high for 3 hours.

8.  Remove the chicken from the crock pot.  The internal temperature of the chicken should be 165 degrees.  Shred the chicken using two forks.

9.  Return the shredded chicken to the crock pot and mix with the vegetables and broth.

10.  Place the fajita mixture on a tortilla or in a bowl for for those carb conscious people.

11. Garnish with cheese, guacamole or sour cream.

We serve them both ways.  The kids like tortillas and the adults prefer a fajita bowl!  The entire family loved the fajitas.  The recipe made enough to serve four for dinner with leftovers for three lunches this week!

Give the recipe a try and let me know how it turns out by commenting below or sending an e-mail to sueharkerfitness@gmail.com.  I'd love to hear from you!

Enjoy!

Sue