Crock pot meals are a great weeknight option in the colder months! These chicken fajitas are packed with protein and veggies and can be used in many different ways. Try them on tortillas, over rice, or even over lettuce as a salad!

Serves: 8 3-4 oz servings 

Prep time: 10 minutes

Cook time: 3-6 hours

Ingredients:

• 2 lbs boneless skinless chicken breasts

• 1-10oz can red enchilada sauce

• 2 tbsp lime juice

• 2 tsp garlic powder

• 2 tsp ground cumin

• 1 tsp oregano 

• ½ tsp salt 

• Ground black pepper to taste 

• 1 sweet yellow onion, sliced

• 2 bell peppers, sliced

Directions

1. Spray crock pot with nonstick cooking spray. Lay chicken in a single layer on the bottom. Top with enchilada sauce, lime juice, and seasonings.
2. Flip chicken around until completely coated in the sauce.
3. Cook on high heat for 2.5 - 3 hours or low heat for 4 - 6 hours, until chicken has cooked through and is very tender.
4. 1 hour before the chicken is done, add sliced onions and peppers into the crock pot.
5. Shred or slice chicken and serve on tortillas with desired toppings or over rice. Any leftover chicken can be frozen for up to 2 months.