Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts, trimmed
  • 2 Large Yellow Onions, halved and thinly sliced
  • 3 large Bell Peppers (Mixed colours), cored, seeded, and thinly sliced
  • 1/2 cup Low Sodium Chicken Broth
  • 2 Tbsp Freshly squeezed Lime Juice
  • 2 Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 1/4 tsp Cayenne Pepper (Optional)
  • 12-18 Flour Tortillas (Fajita size)

Instructions:

  1. In a large mixing bowl, whisk together the chilli powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne pepper until thoroughly combined to create the spice rub.
  2. Place the whole chicken breasts into the mixing bowl and toss well until every piece is evenly coated with the spice mixture.
  3. Place the sliced onions and peppers directly into the bottom of the slow cooker insert. Pour the chicken broth and lime juice over the vegetables.
  4. Place the seasoned chicken breasts directly on top of the vegetable layer in the slow cooker.
  5. Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the chicken is fall-apart tender.
  6. Remove the cooked chicken breasts to a cutting board. Using two forks, shred the chicken coarsely.
  7. Return the shredded chicken to the slow cooker and stir well to combine it with the juices and vegetables. Let it simmer on the 'Keep Warm' setting for 15–20 minutes to absorb the liquid.
  8. Warm the flour tortillas according to package directions. Serve the hot Crockpot Chicken Fajitas filling immediately with your desired toppings.