Crockpot chicken fajitas

Yield: 8 Servings

Measure Ingredient
7 Boned and skinned chicken breast halves, cut in strips
2 Onions, sliced
2 Green bell peppers, cut in strips
2 Red bell peppers, cut in strips
2 Jalapeno chile pepper, chopped
4 Cloves garlic, minced
2 teaspoons Chili powder
2 teaspoons Ground cumin
2 teaspoons Ground coriander
28 ounces Tomatoes, canned
¼ cup Water
8 Flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours.

Serve with salsa.

Per serving: 247 Calories; 4g Fat (16% calories from fat); 23g Protein; 29g Carbohydrate; 45mg Cholesterol; 528mg Sodium Recipe by: Rival

Posted to Digest eat-lf.v097.n041 by Joanne McAndrews Eisenman <jmca@...> on Feb 11, 1997.

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