Crock-Pot Chicken FajitasBy KerryAnn
Many of you have expressed how much you are enjoying the crock-pot recipes. All of the recipes posted on the blog come from the Menu Mailer. If you enjoy the recipe, please consider purchasing a subscription, one of our ebooks or one of our print books to help support the blog.
Mexican is a huge favorite at my house. I never ate spicy or ethnic food until I met my husband and he introduced me to salsa. It opened up a whole new world to me, and now we eat a variety of cuisines. This is a quick, easy fajita recipe that my whole family loves.
From the Menu Mailer
2-4 boneless, skinless chicken breasts, cut into strips
1-2 onions, sliced
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1 jalapeno pepper, chopped, optional
2 cloves garlic, pressed
1 tsp salt
1 tsp chili powder
1 tsp cumin
2-3 fresh tomatoes, diced or 1 (14½–ounce) can diced tomatoes
¼ cup chicken stock or water
Combine all ingredients in a crock-pot and cook on low for 6-8 hours. Shred the chicken and return to the crock-pot before serving.
Serve over rice or on tortillas with salsa, with refried beans and a salad on the side.
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