Crockpot Mexican Chicken Fajitas

• 2 Chicken Breasts (uncooked)
• 1 can (14 Oz. Size) Chopped Tomatoes
• 1 can (14 Oz. Size) Red Kidney Beans, Rinsed And Drained
• 1 Onion, Sliced
• 1 Medium Pepper, Sliced
• 3/4 cups Frozen Corn
• 1 Tablespoon Peri Peri Marinade
• 1 Tablespoon Hot Chili Powder
• 1 Tablespoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Paprika
• 1/2 teaspoons Dried Oregano
• Tortillas, Avocado, And Shredded Cheese, To Serve

1. Place all the ingredients in the slow cooker.
2. Mix, cover and cook for 6 hours on low or 4 hours on high.
3. Once cooked, remove the chicken and shred with two forks.
4. Stir back into the sauce and serve with fresh tortillas, avocado and shredded cheese.

chicken breasts, tomatoes, beans, onion, pepper, marinade, onion powder, garlic, ground cumin, paprika, oregano, avocado

Taken from tastykitchen.com/recipes/main-courses/crockpot-mexican-chicken-fajitas/ (may not work)