Slow Cooker Chicken Fajita Filling
- Number of Servings: 4
Ingredients
3 boneless skinless chicken breast (ok to start from frozen)1 cup canned diced tomatos1 cup diced onions2 cup diced red or green peppers1 cup low sodium chicken broth4 tsp minced garlic1/4 cup cornstarch1 pkg Old El Paso Seasoning Mix1 cup Picante Salsa1 tbsp olive oil
Put chicken, tomato, beans and broth in slow cooker. Cook on low 8 hours.
Remove chicken from slow cooker, shred with 2 forks and return to pot. Saute garlic, pepper and onion in frying pan until soft. Add to slow cooker with Season mix. Continue cooking for 30 minutes. If sauce has not thickened enough, add cornstarch with equal parts water a little at a time until thickened.
Serve over rice or as fajita filling.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SAMFISH1.
Remove chicken from slow cooker, shred with 2 forks and return to pot. Saute garlic, pepper and onion in frying pan until soft. Add to slow cooker with Season mix. Continue cooking for 30 minutes. If sauce has not thickened enough, add cornstarch with equal parts water a little at a time until thickened.
Serve over rice or as fajita filling.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SAMFISH1.
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 4.5 g
- Cholesterol: 30.9 mg
- Sodium: 733.8 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.2 g
- Protein: 15.5 g
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