Ingredients

The following ingredients have 8 Servings
  • 3 bell peppers (sliced (I used red, orange and yellow))
  • 1 medium white onion (sliced)
  • 2 seeded and deveined jalapenos (diced)
  • 1 pint grape tomatoes (halved)
  • 2 1/2 - 3 pounds boneless skinless chicken breasts (cut in half (longways))
  • 3 tablespoons homemade taco seasoning
  • 4 garlic cloves (minced)
  • 1 lime
  • 1 tablespoon New Mexico chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Instruction

  • Add half of the peppers, onions, jalapenos and tomatoes to the bottom of a 5 quart slow cooker.
  • Layer chicken on top of vegetables. Sprinkle 1/2 of taco seasoning over chicken breasts and flip them over. Season the other side with the remaining 1/2 of seasoning.
  • Add garlic and remaining jalepenos on top of chicken. Then add remaining vegetables. Squeeze lime juice over top. Cover and cook on high 3-4 hours or low for 6-8 hours.
  • Remove chicken from slow cooker and slice into strips. Return to slow cooker and mix with tongs. Allow to simmer in juices for 10 minutes.
  • You can drain extra liquid from slow cooker or transfer liquid to a saucepan and cook until reduce and use as a sauce on your fajitas.
  • Serve and enjoy!