Slow Cooker Chicken Fajitas
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup low sodium chicken broth
3 boneless skinless chicken breasts
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 yellow bell pepper thinly sliced See More
1 onion thinly sliced
1 cup tomato salsa
In a small bowl, combine chili powder, salt, sugar, garlic, cumin and cayenne.
In a 2.5-4 quart crockpot, add broth and chicken breasts in a single layer. Sprinkle chicken with half of the seasoning.
Top with peppers and onion and season with remaining seasoning.
Add salsa and spread into a thin layer on top of the peppers.
Put the lid on and cook on low for 3-4 hours, or on high for 2 hours, until chicken reaches an internal temperature of 165 degrees F.
Serve with tortillas, salsa, rice, sour cream, and cheese as desired.