Slow Cooker Chicken Fajitas
- Number of Servings: 9
Ingredients
32 oz Tyson boneless, skinless chicken breast 10 oz mild rotel (by WLK5150) 1 serving 1 Med. Green Bell Pepper 4 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 74 gram(s) bell pepper, red, sweet, raw 1 serving Bell Pepper - Orange - 1 large (3 - 3.75 inches) (by GARYO12) 4 clove Garlic 2.5 tbsp Chili powder 2 tsp Cumin seed 1.5 tsp Paprika .75 tsp Coriander seed 1 tsp Salt .75 tsp Pepper, black .25 cup Lime Juice 1 tbsp Honey - Sugar Free - HoneyTree's (by ANEWAY)
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Serving Size: 9 fajitas
Number of Servings: 9
Recipe submitted by SparkPeople user MICHELLELR40.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Serving Size: 9 fajitas
Number of Servings: 9
Recipe submitted by SparkPeople user MICHELLELR40.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 4.2 g
- Cholesterol: 57.8 mg
- Sodium: 317.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.1 g
- Protein: 23.7 g
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