It’s a Fiesta Fajitas

Staff Reporter Becca Matias

Ingredients

2 lbs boneless skinless chicken breasts

1 (14.5 oz) can petite diced tomatoes with green chilies

1 red, orange and green bell pepper, sliced

1 large yellow onion, halved and sliced

4 garlic cloves, minced

2 ½ tsp chilli powder

2 tsp ground cumin

1 tsp paprika

¾ tsp ground coriander

1 tsp salt

¾ tsp black pepper

2 tbsp lime juice

1 tbsp honey

Flour tortillas

Sour cream, salsa, cheese or anything else you would like to serve with fajitas

1. Pour half of the canned tomatoes into the bottom of a crockpot and spread evenly
2. Top with half the peppers, half the onions, garlic and chicken breasts
3. In a bowl whisk together spices and sprinkle over chicken, flip chicken and repeat on opposite side
4. Top with remaining tomatoes and peppers and onions
5. Cover and cook on high for 3-4 hours or low for 6-8
6. Shred chicken, remove some liquid from the pot and add in lime juice and honey
7. Serve with tortillas and toppings