Chicken, peppers, and onions are all slow cooked with lots of spices, and then shredded and served on whole wheat tortillas. A super healthy update on classic fajitas!
Ingredients
2tbspcumin
1tbspchili powder
1/4tspred chili flakes
2tspdried oregano
1tsponion powder
1tspgarlic powder
1/2tspsalt
1/4tspblack pepper
1onion,thinly sliced
1red bell pepper,thinly sliced
1yellow bell pepper,thinly sliced
1green bell pepper,thinly sliced
2lbs.boneless, skinless chicken breasts
juice of 1 lime(about 2 tablespoons)
110 oz.can diced tomatoes and green chilis
16low-carb, high-fiber whole wheat tortillas, original size
Instructions
In a small mixing bowl, stir together the cumin, chili powder, red chili flakes, oregano, onion powder, garlic powder, salt and black pepper.
Place half of the sliced onions and peppers on the bottom of the slow cooker, and the chicken on top of that.
Sprinkle half of the seasoning mix over the chicken, flip the chicken with tongs and sprinkle the remaining seasoning on the chicken.
Add the rest of the onions and peppers, squeeze in the juice of 1 lime, and pour in the Rotel.
Cover and cook on low for 6 hours, or high for 3 hours.
Take the chicken out and slice or shred it, then add it back to the slow cooker for 10-15 minutes on low.