Crock-Pot Chicken Fajitas

Crock-pot Chicken Fajitas

2.25 lbs boneless chicken breasts

4.5 cups mixture of green, red, and/or orange bell pepper, sliced

3 cups onion, sliced

1.5 packages taco seasoning

1.5 cups chicken broth (one can for day of swap)

12 burrito sized flour tortillas

Directions:

Divide all meat, veggies and seasoning into freezer bag, label, and freeze.  Bundle with chicken broth and tortillas for swap day.

To serve: 

Thaw in fridge.  Place into crock-pot and cover with chicken broth (1.5 cups).  Cook on low for 6-8 hours.  After cooking, shred chicken and serve with tortillas. Top with sour cream, guacamole, cheese, hot sauce, etc as desired.