Slow-Cooker Chicken Fajitas with Onions and Peppers

In a large bowl, stir together the chili powder, cumin, paprika and 2 tsp. salt. Add the chicken and 2 Tbs. of the lime juice and toss to coat the chicken evenly with the seasonings. Set aside.

In a large, heavy fry pan over high heat, warm the oil. Add the onion, bell peppers and a pinch of salt, stir to combine and cook, stirring only once or twice, until the edges of the vegetables start to blacken, 5 to 7 minutes. Remove from the heat and set aside.

In a bowl, stir together the tomatoes and their juices, chipotle chiles and sauce, and garlic, then spoon half of the tomato mixture into the bottom of a slow cooker. Arrange the chicken on top in an even layer, spoon the onion and peppers over the chicken and finish with the remaining tomato mixture. Cover and cook on the low setting for 4 hours. The chicken should be very tender.

Using a slotted spoon, transfer the chicken to a cutting board. Drain the contents of the slow cooker through a fine-mesh sieve set over a bowl. Return the vegetables to the slow cooker, re-cover, and keep warm on the warm setting. Reserve the strained liquid.

Using 2 forks, shred the chicken into bite-size pieces, removing and discarding any large bits of fat. Return the chicken to the slow cooker, add the remaining 2 Tbs. lime juice, the cilantro, and a few spoonfuls of the cooking liquid to moisten, and stir to mix. Taste and adjust the seasoning with salt.

Set the chicken mixture on the table and arrange the tortillas and bowls with the cheese, salsa, guacamole, sour cream, lettuce, and lime wedges alongside. Invite diners to assemble their own fajitas. Makes about 20 fajitas; serves 8 to 10.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)