Slow Cooker Chicken Fajitas Recipe

  • on September 30, 2017
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this slow cooker transforms chicken, tomatoes, onions, and a colorful combo of peppers into juicy fajitas so as to feed a crowd.

1. 2 1/2 pounds frozen skinless, boneless chicken breasts
2. 1 (14.5 ounce) can diced tomatoes, well drained
3. 1 (8 ounce) jar salsa
4. 2 teaspoons chili powder
5. 1 teaspoon salt
6. 1 teaspoon ground paprika
7. 1 teaspoon white sugar
8. 1 teaspoon onion powder
9. 1 teaspoon garlic powder
10. 3/4 teaspoon chicken bouillon granules
11. 1/2 teaspoon ground cumin
12. 1/4 teaspoon cayenne pepper
13. 1 pinch red pepper flakes, or to taste
14. 2 onions, sliced into thin strips
15. 1 red bell pepper, sliced into strips
16. 1 yellow bell pepper, sliced into strips
17. 1 green bell pepper, sliced into strips
18. 2 tablespoons cornstarch
19. 1 (15 ounce) package flour tortillas
20. 1 (8 ounce) package shredded Cheddar Jack cheese
21. 1/2 cup sour cream, or to taste
Prep:30 Minutes, Cook:6 Hours 30 Minutes, Ready In:7 Hours
Directions :
1. integrate chook breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a gradual cooker.
2. cowl and prepare dinner on low till chicken is smooth, approximately five hours. transfer chook to a reducing board; shred using 2 forks. go back to the sluggish cooker. add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
3. cook dinner on low until peppers melt, 1 half to 2 hours. serve fowl and peppers with tortillas, cheddar jack cheese, and bitter cream.
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