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Wednesday, February 24, 2016

Slow Cooker Chicken Fajitas

Photos courtesy of the Cooking Corner.
    Two of my favorite things are do-ahead dishes and my slow cooker.  I love being able to throw a few odds and ends into a slow cooker and let it do all the cooking while I'm doing other things. It's also nice to have dinner done ahead of time so that all you have to do is assemble it. That cuts the time down greatly.
    This dish is so easy. You throw some easy ingredients into a slow cooker and you have a meal ready for you whenever you want. This can become fajitas or a topping for nachos or even Spanish rice. Whatever your choice, an easy do-ahead dish is always nice.

Slow Cooker Chicken Fajitas
2 bell peppers (red and green) sliced in strips
1 medium onion, sliced in strips

Easy ingredients.
2 T. fajita seasoning
2 lb. chicken breast (or 9 strips)
4 cloves garlic, chopped
1 can Rotel with green chilies
2 T. lime juice
6 soft shell flour tortillas
1 cup shredded Mexican or taco flavored cheese
condiments of choice - sour cream, guacamole, salsa, chopped onion etc.

Place 1/2 of bell peppers and then half of onions in the slow cooker.  Squirt with 1 T. lime juice.

Top with chicken and then sprinkle seasoning on all sides, rotating chicken as needed. Sprinkle with chopped garlic.

Add canned tomatoes and liquid onto seasoned chicken.

Layer remaining bell peppers and onions on top. Squirt with 1 T. lime juice.

Cook on high heat 3 hours.

Turn heat off. Remove lid and with tongs or two forks, shred chicken and stir well. Replace lid and let sit until ready to serve or col enough to refrigerate until later.

*Note-when saving for later, use a slotted spoon to drain excess moisture before rolling the fajitas or they could be soggy.

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