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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Chicken Fajitas Recipe

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This recipe for Slow Cooker Chicken Fajitas is from Eat Well, Live Well. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large onions, sliced
1 large yellow pepper, sliced
1 large green pepper, sliced
1 large red pepper, sliced
3-4 boneless chicken breasts
¼ cup dry southwestern seasoning
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
¼ cup balsamic vinegar
Directions:
Directions:
1. Place half of the sliced onions, peppers in slow cooker. Place chicken breasts on top of layer of sliced vegetables. Place remaining sliced vegetables over the chicken breasts.
2. Sprinkle southwest seasoning over the chicken and vegetables. Add pepper and balsamic vinegar over the ingredients.
3. Cover and place on high. Slow cook the ingredient for 4-6 hours or until the internal temperature of the chicken has reached at least 165 degrees.
4. Remove chicken from the mixture and use two forks to shred the chicken. Place the shredded chicken back into the slow cooker, stir and place the lid; cooking for an additional 30-45 minutes.
5. Place ingredients in preferred flour or corn tortilla shell (corn shells are more health conscious).
6. Top with Greek yogurt, lettuce, freshly chopped tomatoes and onions, bean sprouts; or use any preferred freshly chopped vegetables to finish off your fajita.
Number Of Servings:
Number Of Servings:
12-14 tacos
Preparation Time:
Preparation Time:
prep 40 mins. 7 hours cook time

 

 

 

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