So easy to whip up in the slow cooker! Always a crowd favorite!

2 tablespoons olive oil
Salt and pepper to taste
Directions
Place the sliced onions and bell peppers in the bottom of your slow cooker.
Lay the chicken breasts on top of the vegetables.
Sprinkle the minced garlic and fajita seasoning mix over the chicken and vegetables.
Pour the diced tomatoes with green chilies and chicken broth over the top.
Drizzle the olive oil evenly over the mixture.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
Remove the chicken breasts, shred them using two forks, and then return the shredded chicken to the slow cooker. Stir to combine with the vegetables and juices.
Season with salt and pepper to taste. Let it sit for about 15 minutes to allow the flavors to meld.
Variations & Tips
For a spicier version, add a sliced jalapeño or a pinch of red pepper flakes. If you prefer a more tangy flavor, squeeze some fresh lime juice into the mix before serving. Vegetarians can substitute the chicken with sliced mushrooms and zucchini. Feel free to experiment with different bell pepper colors for a vibrant presentation, and don't shy away from adding some black beans or corn for extra texture and taste.