Slow Cooker Chicken Fajitas

Ingredients

• 2 lbs boneless skinless chicken breast halves
• 1 can petite diced tomatoes with green chilies
• 3 bell peppers, preferrably 1 red, 1 yellow and 1 green cored and sliced
• 1 large yellow onion, halved and sliced
• 4 cloves garlic, minced
• 2 1/2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 3/4 tsp ground coriander
• 1 tsp salt
• 3/4 tsp pepper
• 2 Tbsp fresh lime juice
• 1 Tbsp honey
• 12 6-inch flour tortillas
• Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese, optional

Directions

1. Add half of the canned tomatoes to the slow cooker, covering the base as evenly as you can. Scatter in half of the peppers and half of the onions, then add the garlic. Set the chicken breasts on top.
2. In a bowl, whisk together the chili powder, cumin, paprika, coriander, salt and pepper. Dust half of that spice mixture over the chicken, turn the chicken over, and coat the other side with the rest. Spoon the remaining half of the tomatoes over everything, then add the remaining peppers and onions in a final layer.
3. Put the lid on and cook on HIGH heat for about 2 1/2 – 3 hours, or on low heat for 4 – 6 hours, until the chicken is cooked through and the vegetables are tender.
4. Take the chicken out of the slow cooker and either slice it into strips or shred it. Remove 1 cup of the liquid from the slow cooker, mostly the tomato juices, and discard it.
5. Whisk the lime juice and honey together in a small bowl, then stir that into the slow cooker along with the chicken. Add more salt to taste if you’d like, and if you want to include the optional cilantro, stir in 1/4 cup chopped cilantro here. Toss everything gently. Serve warm in warmed tortillas with optional toppings.