Chicken Fajitas in the Crockpot

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 onion, thinly sliced
• 1 red bell pepper, sliced in half-circle slices
• 1 green bell pepper, sliced in half-circle slices
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 cup chicken broth
• 2 tablespoons fresh lime juice
• flour tortillas
• grated cheese
• sour cream
• guacamole
• salsa

Directions

1. Remove any visible fat and tendons from the chicken breasts, then slice the chicken crosswise into 1 inch pieces. Put the chicken in the crockpot.
2. Trim the onion at both ends, peel it, halve it from top to bottom, and slice it into half-circles. Add the onion to the crockpot.
3. Trim the red and green bell peppers, halve them from top to bottom, remove seeds and membranes, and slice them into half-circles. Cut up the stem and bottom ends as well. Add the peppers to the crockpot.
4. Drizzle the lime juice over the chicken, onions, and peppers.
5. In a small bowl, combine the chili powder, cumin, and salt with the chicken broth, or homemade chicken stock. Pour the mixture over the chicken.
6. Put the lid on and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender. About 3 hours on high is the usual target.
7. Fill warmed tortillas, including low-carb tortillas if you prefer, with the chicken and vegetables, then add toppings.
8. You can also serve the chicken and vegetables on a plate, melt cheese over the top, and add the other toppings.