Slow-Cooked Chicken Fajitas

1 pound boneless skinless chicken breasts or thighs
1 yellow onion, julienne
1 bell pepper, julienne
1 tsp salt
1 tsp chili powder
1 tsp cumin
1/2 teaspoon onion powder
1/2 tsp garlic powder
1/4 cup chicken broth
Flour tortillas
Fajita toppings of your choice: shredded lettuce, shredded cheese, salsa, tomatoes, guacamole, sour cream or Greek yogurt,etc

Combine onion, peppers, and chicken in a crockpot. Sprinkle the spices over the top and stir gently to combine. Pour the chicken broth over top. Cover and cook on low for 7 hours (or on high for 3 to 4 hours). Remove chicken from the crockpot and shred with two forks. Add the chicken back to the crockpot, mixing it in with the veggies and juices. Serve meat mixture with slotteds poon on tortillas, top with a squeeze of fresh lime juice and your choice of toppings.

Serves 4 to 6

Recipe from Cafe Tecumseh magazine, Volume 3 Issue 6 Page 9


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