Ingredients
Fajitas
- 1 1/2 lb Bell & Evans boneless, skinless chicken breasts or thighs, sliced into strips
- 3 Bell peppers, deseeded and sliced into thin strips
- 1 Red onion, sliced into thin strips
- Juice of 1/2 lime
- 5 TB Olive oil
- 4 Cloves Garlic, minced
- 1/4 tsp Red pepper flakes
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tsp Oregano, dried
- 1 tsp Paprika
- 1 tsp Cumin, ground
- 1 TB Chili powder
For serving:
- Corn tortillas
- Shredded cheddar cheese
- Pico de gallo
- Fresh Cilantro
- Guacamole or avocado slices
- Sour cream or yogurt
Preparation
- Add the sliced chicken, bell peppers and onion to a slow cooker.
- In a small bowl, whisk together lime juice, oil, garlic, and spices. Pour over chicken, onions, and peppers and toss to coat well.
- Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours, until chicken is cooked through.
- Serve with warm tortillas, topped with desired garnishes.
