Slow Cooker Chicken Fajitas
6 servings
39 g
7 g
7 g
2 lb (900g) boneless, skinless chicken breasts
4 bell peppers, seeded and cut into 1/2-inch strips
1 large red onion, sliced
1 cup (240g) canned diced tomatoes
1 can (15 oz) black beans, drained and rinsed
2 tbsp (30ml) honey
2 tbsp lime juice (about 1 lime)
1 tbsp (15ml) olive oil
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
Layer half the peppers and onion in a 6-quart slow cooker.
Add chicken. Top with tomatoes, honey, lime juice, olive oil, and spices. Stir to coat.
Cover with remaining peppers and onion. Cook on HIGH for 4 hours or LOW for 6–7 hours, until chicken reaches 165°F.
Shred chicken with two forks directly in the slow cooker.
Stir in black beans. Cover and cook on LOW for 10 minutes.
Serve in tortillas, over rice, or in lettuce cups.