We typically make fajitas with this slow-cooked shredded chicken, but you could also use it to top potatoes, nachos, vegetables, Spanish rice, even tater tots.

Slow-Cooked Chicken Fajitas

Combine onion and pepper slices in a lightly greased 6-quart slow cooker. Place chicken on top and pour in water. Sprinkle with cumin, chili powder and garlic powder.

Cover and cook on LOW for 8 to 10 hours. 

Shred chicken with 2 forks and stir to combine with onions and peppers. Season to taste with salt. If desired, serve on tortillas with cheese and sour cream.