Slow Cooker Chicken Fajitas-freezer

    buy double, make 2 bags
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze: Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or until chicken is cooked through and easily pulls apart with a fork. Shred chicken and serve!