Slow Cooker Chicken Fajitas

I was in the mood for Mexican tonight and thought of one of my favorites: chicken fajitas. I also wanted to use my slow cooker (it is Slow Cooker Sunday after all!). So, I created this recipe (with some inspiration from here). I decided to go with Bibb lettuce instead of the traditional tortillas (after a week of vacation, I certainly do not need the extra carbs!). I didn’t miss the carbs at all! The chicken was super tender and had great flavor. The best was going out for a couple of hours and coming back to a fabulous-smelling home. The aroma made my mouth water!

Start with the vegetables…

Slice up 1 red pepper, 2 green peppers, 2 onions, and 2 small jalapenos.

Coat the inside of your slow cooker with cooking spray.

Add the veggies and mix well.

Next, trim and slice up some chicken breasts. (I used a 2 pound package. By the time I was finished trimming, though, there was probably 1.6 pounds left…I tend to go a little overboard with the trimming process!)

Spread the chicken out on the cutting board and sprinkle on the seasonings: salt, ground cumin, and chili powder.

Flip the chicken and season the other side.

Place the chicken on top of the peppers and onions.

Add some chicken broth. I started with 1/2 a cup. (I was worried and didn’t want everything to dry out, so I ended up using about 1.5 cups. In reality, 1/2 cup would have been just fine.)

Slice a lime in half and squeeze its juice over the chicken.

Cover and cook on high for 4 to 4.5 hours (or low for 6 to 8).

When the chicken is almost finished, wash and dry some Bibb lettuce (if using) and set up your toppings bar. I went with just salsa. Cheese and sour cream would work well too. (Again, trying to be healthier.)