CROCKPOT CHICKEN FAJITA BOWLS

INGREDIENTS:

- 2 lbs boneless chicken breasts (about 4-6 depending on size. I used 6 medium sized)

- Two 10oz cans diced tomatoes with green chilies

- 1 red pepper

- 1 green pepper

- 1 yellow pepper

- 1 orange pepper

- 1 large white onion

- 2 packets of fajita seasoning

- 1 tsp garlic powder

- salt/pepper

*OPTIONAL* 2 jalapeños (without seeds) diced small - I like this a little spicy but you can definitely leave them out.

Avocado for topping

INSTRUCTIONS:

1. Grease your crock pot with non-stick cooking spray. Layer 1 can of diced tomatoes on the bottom of the pot. Slice (julienne) all peppers & onion. Layer half of mixed peppers on top of diced tomatoes. Top with half of sliced onion. Sprinkle onions with garlic powder.

2. Season both sides of chicken breasts with fajita seasoning. I used about 1 1/2 packets, but you can adjust this depending on how strong you want the flavors to be. But I suggest at least 1 1/2 packets. Layer chicken on top of peppers & onions. Drain second can of diced tomatoes and pour on top of chicken.

3. Top with remaining peppers and onions. (Add jalapeños here if you choose to). Generously sprinkle veggies with salt with salt & pepper. Cook on high for *3-4* hours (see note!)

4. When done, remove 1-3 laddles full of liquid (it's mostly juice from tomatoes) depending in how juicy/dry you want them.

*NOTE* If you want your chicken to look clean & sliced like traditional fajitas, check your chicken around 3 hours. Mine were perfect to slice at 3 hours. But depending on the thickness of your chicken they may have to cook longer. If you cook the full 4 hours the chicken will most likely shred, which is fine too.

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