Tender chicken, bell peppers, and onions slow-cooked to perfection for the ultimate fajita experience.

Scale

1 ½ pounds boneless, skinless chicken breasts

2 bell peppers (any color), sliced

1 large onion, sliced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

½ cup chicken broth

Juice of 1 lime

Tortillas (flour or corn)

Toppings: cheese, sour cream, salsa, avocado

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1. Place bell peppers and onions at the bottom of crockpot.

2. Add chicken breasts on top.

3. Mix spices and sprinkle over chicken.

4. Add garlic and broth.

5. Squeeze lime juice over mixture.

6. Cover and cook on low 6-8 hours or high 3-4 hours.

7. Shred chicken, stir, and serve in tortillas with toppings.

Add smoked paprika for deeper flavor.

Use corn tortillas for gluten-free version.