Chicken Fajitas in the Slow Cooker

I love Mexican food but I am sad to say the rest of my family does not 🙁  My husband will eat Fajitas but that is about it.  As the girls are away at their grandparents for a visit I thought that I would indulge and have Mexican for dinner tonight 🙂

• 3 large Organic Free Range Chicken Breasts
• 1 red onion, diced
• 1 red or green capsicum, sliced
• 1 tablespoon Smoked Paprika
• 1 tablespoon ground Cumin
• 1/2 teaspoon ground Chili powder
• 1 can diced tomatoes
• salt and pepper to taste
• cornflour to thicken sauce

Lay whole chicken breasts on the base of your slow cooker.  In a small bowl combine the diced tomatoes, onion, capsicum, Paprika, Cumin and Chili powder.  Pour over chicken and move chicken breasts around to make sure they are evenly coated.  Cook on low for 4-5 hours.  Remove breasts and shred chicken using two forks.  Combine 1 tablespoon of Cornflour with 2 tablespoons of water to make a paste.  Turn your slow cooker to high and add to sauce.  Stir until thickened.  Add chicken back to your slow cooker and set to keep warm until ready to serve.

I keep the toppings simple – grated cheese, shredded lettuce and sour cream.  If you prefer your food hot and spicy feel free to add more Chili 🙂