My family loves FAJITAS – chicken and steak cooked on the grill is a favorite at my house; but on cold winter days nobody wants to go outside and fire up the grill . . .  I’ve seen some recipes for crockpot fajitas and after some experimenting, I finally came up with this version that we really enjoy.  Shredded chicken with onions and peppers along with all our favorite toppings makes for an easy and delicious week-night meal.  We call them Chicken Fajita Tacos – not quite the same as real fajitas, but all our favorite flavors!  I’d recommend you serve them with Mexican Rice with Cotija Cheese, Restaurant Style Salsa, and of course Guacamole.

Chicken Fajita Tacos {Crockpot}

Ingredients:

2 medium onions, sliced
3 sweet peppers (any color), sliced
4 chicken breasts
2 teaspoons liquid smoke
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 tablespoon brown sugar
salt and fresh ground black pepper to taste
tortillas
your favorite toppings to assemble fajita tacos  (cheese, lettuce, tomatoes, sour cream, salsa, guacamole . . .)

Directions:

Spray your crock pot with a little cooking spray.  Add onions and peppers.  Lay chicken breasts on top.   Sprinkle liquid smoke over the chicken.  Mix together chicken broth, soy sauce, lime juice and minced clove; pour over chicken and veggies.  Sprinkle meat with the cumin, cayenne pepper and brown sugar.   Add salt and  fresh ground pepper to taste.

Cook on low heat 7-8 hours, high heat 4-5 hours or until veggies are tender and chicken shreds easily.  {Note:  All crock pots are not created equal.  I usually cook mine about 4 hours on high- but I think it tends to cooks faster than most . . . }.

Remove chicken and shred with two forks.  Return chicken to crock pot and mix completely with peppers and onions.  Continue to heat with the lid off to allow the liquid to reduce.  Use a slotted spoon to spoon chicken into tortilla shells.  Top with your favorite toppings.

Serves 6

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