2 pounds boneless, skinless chicken breasts

4 large bell peppers, sliced

1 large onion, sliced

3 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes, drained

1 ounce fajita seasoning mix

Juice of 1 lime

Fresh cilantro, chopped

Soft tortillas, for serving

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Slice the chicken breasts into strips and place them in a bowl.
Sprinkle half of the fajita seasoning over the chicken and toss to coat evenly.
In a separate bowl, toss the sliced bell peppers, onion, and garlic with the remaining seasoning.
Add the drained diced tomatoes to the bottom of the slow cooker.
Layer half of the seasoned vegetables over the tomatoes.
Add the seasoned chicken on top, then finish with the remaining vegetables.
Squeeze lime juice over everything.
Cover and cook on low for 2–3 hours, until the chicken is fully cooked and tender.
Gently stir before serving and garnish with fresh cilantro.
Serve warm in tortillas or as bowls.

Chicken thighs can be substituted for extra juiciness.

Drain tomatoes to prevent excess liquid.

Add jalapeños or cayenne for more heat.

Great served in tortillas, bowls, or salads.