Now, I'll say that I thought the documentary was a little politically slanted...I prefer my docs to be neutral, but the information was still very, VERY interesting and eye-opening. As a result of the documentary, I'm taking the Fed Up Challenge, which is basically going without added sugars for 10 days. This means cutting out diet soda (of which I'm a huge fan) artificial sweeteners, and processed foods. Since most processed foods contain added sugar, this is an attempt to only ingest sugar naturally, like through fruit.
I'm on day 3! So far, so good...with one minor slip up. I'll blog more on this after my 10 days. Anywho...on to the recipe!
Slow Cooker Chicken Fajitas
adapted from Cooking Classy
2 boneless, skinless chicken breasts (I had these sliced lengthwise so I had 4 thin ones)
1 14.5 oz can of petite diced tomatoes with green chilies (check the label to make sure there's no added sugar)
1 orange bell pepper, julienned
1 yellow bell pepper, julienned
1 medium yellow onion, diced
3 tsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp salt
2 tbsp fresh lime juice
Tortillas, cheese, sour cream, salsa, or whatever you top your fajitas with
In the slow cooker, pour half a can of tomatoes on the bottom.
Spread the peppers over the tomatoes evenly.
Add the onions over the peppers.
Combine spices together in a small bowl.
Squeeze lime juice and pour half of spice mixture evenly over one side of the chicken.
Place chicken breasts on top of the onions in the slow cooker and flip so the seasoned side is down.
Add seasoning to top side of chicken.
Cover with the rest of the tomatoes.
Cook on high for 3-4 hours or low for 5-7 hours. I kept mine on low while at work and it was perfect by dinner time. Chicken should be completely white all the way through.
When you're ready to serve, remove chicken and slice it (or shred it if desired). Add sliced chicken back to the slow cooker for a few minutes to help it absorb more flavor.
Serve warm in tortillas with the toppings of your choice.