Crockpot chicken fajitas
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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.