Chicken Fajitas

You guys... make a double batch of these. You'll thank me later when your neighbors, and friends, and coworkers come knocking on your door because they can smell the goodness from miles away!

We ate on these leftovers for 5 days. It was that good! I originally put them in tortillas and topped mine with sour cream (my man likes salsa instead). But then for leftovers, I made breakfast burritos out of them (warmed them in a skillet, poured in some scrambled eggs, topped with crunchy bacon in a hot tortilla with a little bit of sour cream and salsa), and I also made a yummy salad out of it (greens, heated chicken fajitas, southwest dressing, southwest tortilla strips, mexican cheese).

So, now that you got the low down, let's get onto this winning recipe :)

Chicken Fajitas

Shopping List

1. 1 lb. of chicken breasts (we do organic)

2. 1 onion, sliced

3. 1 green bell pepper, sliced

4. 1 red bell pepper, sliced

5. 1 can of rotel

6. 3 cloves of garlic, minced

7. 1 tbs. of chili powder

8. 1 tsp. of cumin

9. 1 tsp. of onion powder

10. 1 tsp. of garlic powder

11. 1/2 tsp. of cayenne pepper

12. Salt and pepper to taste

Recipe

1. Wash and pat dry your chicken breasts. Set them aside. 

2. Turn on your slow cooker to low and layer in half of your bell peppers, half of your onion slices, half of your garlic, and half of your rotel.

3. Mix together all your seasonings (7-12) and coat your chicken breasts on both sides generously with them. 

4. Layer in your chicken breasts in your slow cooker. Cover them with the rest of your bell peppers, onions, garlic, and rotel.

5. Cook on low for 4 hours, shred your chicken, and then cook it for another 30 minutes. 

6. Enjoy!

Seriously one of the best meals we've had to date :)