Slow Cooker Chicken Fajitas
skinless chicken breast
a mix of any color
a medium sized onion
cheese, limes, sour cream, cilantro or any other favorite toppings
Calde de Tomat
In a small bowl, whisk together the 9 spices for the Fajita Seasoning. If you don't have Caldo de Tomate, use dry chicken bouillon or omit.
Cut bell peppers and onion into julienne-style strips and place in the bottom of the slow cooker. Add minced garlic and stir together. Season with a pinch or two of kosher salt.
Rub dry spice mixture into both sides of each breast and place chicken on top of vegetables in a even layer.
Cook on high for 3-4 hours, or on low for 5-6 hours.
Ladle out about half of the liquid from the slow cooker. Shred chicken in the slow cooker and stir. Cover and cook for an additional 15-30 minutes.
Serve in warm tortillas with your favorite toppings like sour cream, cheese or cilantro.
Slow Cooker Chicken Fajitas https://www.yellowblissroad.com/slow-cooker-chicken-fajitas/