Slowcooker Chicken Fajitas

This was super quick and easy to make, and actually kind of fun! Shredding the chicken at the end was really satisfying. It was soft, moist and came apart just like pulled pork. Easier even!

As for taste, if you're not adding much to your fajitas besides this filling, I felt it came out a bit bland. I did take it easy on the chili powder so maybe using the full measure or even heaping the teaspoons would help. Or play around with your own go-to spices. Adding salsa or cheese to the fajita toppings would also help.

I made this for dinner last night as fajitas, but today we had it on sandwiches with mayo, lettuce and cheese and it was awesome like that too!

Ingredients:
4-5 boneless skinless chicken breasts
1 can kidney beans, drained & rinsed (~16oz)
1 can diced tomatoes, drained (~14oz, with mild green chilies if you can find it. I couldn't)
1 red pepper
1 green pepper
1 yellow pepper (all julienned)
1 medium onion, halved and sliced finely
2 tsp ground cumin
2 tsp chili powder
1 garlic clove, minced or pressed
1/4 tsp salt

Directions:

Place chicken in slowcooker. Cover with kidney beans.

Add diced tomatoes.

Julienne all 3 peppers and spread over top.

Halve and slice onions thinly, adding to the mixture.

Sprinkle spices over top.

 I use Himalayan Crystal Salt - read about it's many health benefits here.

Stir to combine, then cover and cook on low for 5-6 hours.

(I only had 4 hours so I did 2 hours on high then 2 hours on low and it worked great. Typically you can cut cooking time in half using high versus low heat, though low will marinate flavours better.)

4 hours later...

With 2 forks, shred/pull apart the chicken. (No need to remove chicken pre-shredding, should come apart easily while still in mixture).

Stir to combine all ingredients evenly.

Spoon onto 8" tortillas and top with your choice of tomatoes, lettuce, cheese, salsa, sour cream etc. - or leave plain.

Operation Summer Slowcooker Meal #1, complete!