Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 large yellow onion, sliced (about 1.5 cups)
  • 2 bell peppers (any color), sliced (about 2 cups total)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (4 oz / 113g) can diced green chilies, undrained
  • 1 packet (1 oz / 28g) fajita seasoning
  • 1 tbsp olive oil (15 ml)
  • 1/2 cup chicken broth (120 ml)
  • 12 flour tortillas (6-inch diameter)
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese, lime wedges, cilantro

Instructions:

  1. Cut the chicken breasts into 1-inch strips.
  2. In the slow cooker, layer the sliced onions and bell peppers.
  3. Place the chicken strips on top of the vegetables. Add the diced tomatoes, green chilies, fajita seasoning, olive oil, and chicken broth.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be cooked through and easily shredded.
  5. Using two forks, shred the chicken directly in the slow cooker.
  6. If the mixture is too watery, remove the lid and cook on high for the last 30 minutes to allow some of the liquid to evaporate.
  7. Warm the tortillas in a microwave, oven, or on a dry skillet.
  8. Fill each tortilla with the chicken and vegetable mixture.
  9. Top with your favourite fixings.
  10. Serve immediately while hot and enjoy!