Wednesday, January 4, 2012

Chicken Fajitas (Slow cooker)

2-3 lbs thawed/fresh boneless/skinless chicken breasts (Do NOT use frozen - salmonella is not in the cards today, kids!)
2 pkgs Fajita mix
2 onions
3 green peppers
1 tsp cumin
1 tsp garlic powder
2 T hot sauce (I use Cholula)
1 c water
1 tsp salt

shredded cheddar cheese
tortilla shells
sour cream

Put chicken breasts in the slow cooker on low. Mix fajita mix with water, hot sauce and spices. Pour over chicken breasts and cover. Cook on medium for 4-5 hours. Limit the times you lift the lid (remember, every time you open it up, you add 20 mins to the cook time!) and let it cook without interruption. Julienne onions and peppers. After at least 4 hours, shred chicken using a fork and return to the broth in the slow cooker. Add peppers and onions and replace cover. Let cook for an additional hour or until vegetables are tender. Serve with cheese, sour cream and salsa on tortillas.

This chicken is great for use in chicken enchiladas or my chicken tortilla soup recipe.

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