Crock-Pot Chicken FajitasBy KerryAnn
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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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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods. Founded in 2005, we help you feed your family nourishing foods they will love. KerryAnn has thirteen years of real food experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Triple Diamond Independent Distributor and she loves that crazy wrap thing!