- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 140.5
- Total Fat: 1.5 g
- Cholesterol: 66.1 mg
- Sodium: 280.2 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 26.7 g
Chicken Fajitas in a CrockpotSubmitted by: ANTIOCHIA
crockpot-from.html From: http://www.kalynskitchen.com/2
2 lbs boneless skinless chicken breasts (about 4-5 chicken breasts)
1 onion, thinly sliced
1 red bell pepper, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons fresh lime juice
Low carb tortillas
Mexican grated four-cheese blend or grated cheddar
salsa or chopped fresh tomatoes
Cut both ends from onion, then peel, cut in half top to bottom, and cut into half-circle slices. Add onion to crockpot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. (Cut up the stem and bottom end too.) Add bell peppers to crockpot.
Squeeze lime juice over chicken, onions, and peppers in crockpot. In a small bowl stir chili powder, cumin and salt into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender.
Spoon chicken and vegetables into warmed tortillas and serve with toppings. This is also delicious just served on a plate, with cheese melted over and other toppings added.
Serving Size: Makes 8 servings, each serving with 3 to 4 ounces chicken.