Slow Cooker Chicken Fajitas

This is a really good one.  I doubled the recipe and used the leftover chicken to make chipotle chicken empanadas (added pepper jack in the empanadas too!), so you actually can get another meal out of it.

Take a package of chicken breasts and place in to the slow cooker, sprinkle with a mixture of the following:  2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon coriander, 1 teaspoon salt and 1 teaspoon pepper.  Mince 4 cloves of garlic and toss over the chicken breasts.  

Slice 2 peppers (your choice of color and 1 large onion.  Layer the peppers and onions over the chicken breasts. In my case, I did this layering twice since I used another package of chicken breasts and therefore I used twice the amount of spice mixture as well.

In the blender add 1/2 can crushed tomatoes and 4 chipotles in adobo with the liquid and blend.  Pour over the chicken mixture.  Cook on high for 3-4 hours or on low for 78 hours.  Pull out the chicken breast and shred them.  Before putting the chicken back in you may need to thicken the liquid with 1 tablespoon of cornstarch mixed with a tablespoon of cold water.  Throw the chicken back in and mix everything up.

I served with diced avocado, shredded cheddar and sour cream.  We did some on soft tortillas and some on these crunchy ones for texture.