This is my husband's favorite chicken dish. He's a beef man, but if I ask him what he wants for dinner, this dish is often something he'll request. That's saying a lot! This is also a very kid-friendly meal.

What You Need:

2 lbs. boneless, skinless chicken breasts or tenders
1 onion, chopped
2 bell peppers (I sometimes use one red and one green), diced or sliced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup chicken stock
2 tablespoons fresh lime or lemon juice (bottled will do in a pinch, but isn't as tasty)

shredded cheese (such as CoJack or Cheddar)
tortillas
sour cream (optional)

Crock pot


How to Do It:

1. Dump the chicken, onion, and sweet peppers into the crock pot. Add the chili powder and cumin, stirring to combine. Add the stock and lime or lemon juice. Stir. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours.

2. Remove the chicken breasts with a slotted spoon and shred them with two forks. Return to the crock pot.

3. Lay a tortilla on a plate. Spoon the crock pot mixture into the center, using a slotted spoon so there are no excess juices. Sprinkle with cheese. Add a dollop of sour cream, if desired. Roll up the tortilla.
 Makes about 4 - 6 fajitas.