• Slice onions and peppers into strips
• Place spices, liquids and chicken breasts into gallon sized freezer bag.
• Seal bag and let marinade in fridge for 3-4 hours or freeze until you’re ready to use it.
• Place onions and peppers in another freezer bag until you’re ready to use them.
• If you plan to slow cook these fajitas, just dump contents of the chicken bag in slow cooker and cook on low for 7-8 hours or on high for 4 hours.
• About an hour before you plan to eat, put onions and peppers in the slow cooker so that they soften up. Stir them around a bit so they cook in the marinade a little.
• If you plan to cook these on the grill, just place chicken breasts on grill to cook until done. Be sure to baste them with the sauce a few times midway through.
• To cook the onions and peppers, place them in a tin foil packet with a little of the marinade liquid and cook until they’re softened.

Freezer to Slow Cooker Instructions:

• Slice onions and peppers into strips.
• Place onions and peppers into gallon sized freezer bag. Be sure to label it “Chicken Fajitas”
• Place chicken, spices and liquids into a gallon sized freezer bag.
• Label it “Chicken Fajitas” and lay it flat to freeze
• Be sure to get it out the night before and let it thaw out in the bag, so that it has time to marinade nicely.
• Cook as directed above.