Chicken Fajitas in a Crock Pot From Chet's Crock newsletter 2 lb. boneless, skinless chicken 1 onion, thinly sliced 1 red or green bell pepper, sliced 2 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. salt 1/2 cup chicken broth 1 tbsp. fresh lime juice 8-10 flour tortillas, warmed up 1/2 c cheddar cheese, grated Sour cream Guacamole Lettuce and tomato as desired Cut chicken into 1/2 inch diagonal strips. Place in crock pot. Top with onion, bell pepper, and lime. In a small bowl, combine chili powder, cumin, salt, and broth. Pour mixture over chicken. Cover and cook on low for 6 to 7 hours or until chicken is tender. Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over. Top with sour cream, guacamole, cheese, lettuce and tomatoes.