This dish was completely made up and I was incredibly surprised with the flavor and hearty satisfaction I got from the meal! It's great to put into tortillas or to serve over rice or quinoa but I had it "chili" style. If you do not like heat, I suggest taking the jalapenos out of the recipe.
Ingredients:
2 Full Chicken Breasts
2 Jalapenos, seeded and sliced (USE GLOVES)
1 red bell pepper julienned
1/2 White Sweet Onion sliced
2 tablespoons roughly chopped cilantro
1 small can of Rotel cilantro, lime, and tomatoes
1 16oz can of LaPalmas Green Enchilada sauce (Mexican Food Aisle)
1 can of Goya Black Beans (Mexican Food Aisle)
1 pouch of Frontera Fajita Skillet Sauce (Mexican Food Aisle)
Directions:
1. Prep your veggies, slice them all up as shown below.
2. Pour your fajita skillet sauce in the crock pot, followed by the rotel tomatoes (as shown below).
2. Pour your fajita skillet sauce in the crock pot, followed by the rotel tomatoes (as shown below).
3. Remove your chicken breasts from packaging, rinse in cold water to get rid of slime, and pat dry with a paper towel. Sprinkle salt and pepper on each side.
4. Heat up a round skillet to high. You want the pan nice and hot because you want to sear your chicken about 2 minutes on each side. (See below)
5. Once your chicken is seared on each side, place your chicken on the bed of the tomatoes and fajita sauce in the crockpot. Then pour in the enchilada sauce, the veggies, and the black beans. Stir the contents on the top and place lid on top.
6. Set your crock pot on 6 hours and 30 minutes LOW.
7. After the time has elapsed, all the yummy flavors have come together as such. Grab your chicken out and start pulling it apart with two forks to shred it. 
8. Place your shredded chicken back into the crock pot to absorb all those delicious flavors!
9. Serve with shredded cheese, sour cream, guacamole (I used wholly guacamole homestyle) and slice of lime!!! Soooooo good!
Enjoy! Post your comments below and oh...YOU'RE WELCOME! :)
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