Slow Cooker Chicken Fajitas

Ingredients

• 1 1/2 pound skinless chicken breasts bone in or boneless
• 3  bell peppers red, yellow, green
• 1  medium onion
• 1  tsp  cumin powder
• 1 1/2  tsp  chili powder
• 1  tsp  garlic powder or minced garlic
• 2  tsp  paprika
• salt and pepper to taste
• 6-8  flour tortillas  8 inch size
• 1 can diced tomatoes about 14 oz
• toppings (optional) lime, sour cream, cilantro, avocado

Instructions 

1. Mixing all ingredients for fajita seasoning in a small bowl.
2. Then slice bell peppers and onions into 1/4-1/2 inch strips.
3. Add half of the canned diced tomatoes into the crockpot, and spread evenly at the bottom. Then add half of the sliced bell peppers and onions into the crockpot. Sprinkle 1/2 of the fajita seasoning on top.
4. Add Chicken breasts on top of the vegetables, and sprinkle another 1/2 of the fajita seasoning. Top with the rest of diced tomatoes.
5. Add the rest bell peppers and onions.
6. Seal the lid of the crockpot. Cook it on HIGH for 3-4 hours, or LOW for 6-8 hours. When it’s done, you can either cut the chicken into strips or shred it.
7. Spoon the chicken, onions and peppers into hot tortillas. Squeeze lime juice and garnish with optional cilantro, avocado and sour cream. Serve and enjoy!