3 Chicken Breasts
3 Bell Peppers, Yellow Green and Red
1 Large Onion
2 Fajita Seasoning Packets
1 tablespoon Olive Oil
Coat the bottom of the crock-pot with about 1 tablespoon extra virgin olive oil and place raw chicken breasts on top.
Sprinkle chicken with one packet of fajita seasoning.
Chop the bell peppers and onion into strips and place on top of the chicken and sprinkle with the remaining packet of fajita seasoning.
Cook on low for 8 hours or until you can easily shred the chicken with a fork and veggies are tender.
Serve on tortillas with sour cream
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