Crock Pot Chicken Fajitas by Amy

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Assembly.:

1. Place chicken, tomatoes and chilies in gallon size ziploc bag. 

2. Place veggies in quart size ziploc bag. 

3. Place spices in snack size bag. 

4. Put three bags in a gallon size ziploc bag and freeze. 

Serving Day Directions:

1. Completely thaw the three bags. 

2. Spray slow cooker with non-stick cooking spray. 

3. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.

4. Serve with tortillas, shredded cheese, pico de gallo, and guacamole.