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  • Whitney Goodwin

    Slow Cooker Chicken Fajitas -

  • Shelby Smith

    Another way to do Crockpot Chicken Fajitas - Kalyn's Kitchen: Recipe for Chicken Fajitas in the Crockpot (from MomFood)

  • Cherie Carlson

    Healthy Crock Pot Chicken Fajitas

  • Mandy Williams Kirkland

    Chicken Fajitas in the Crockpot 2 lbs boneless skinless chicken breasts (about 4-5 chicken breasts) 1 onion, thinly sliced (I use red onion) 1 red bell pepper, sliced in half-circle slices 1 green bell pepper, sliced in half-circle slices 2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/2 cup chicken broth (I used homemade chicken stock) 2 tablespoons fresh lime juice (or more, I use about 3 T) For Serving: flour tortillas (I use Carb Chopper Whole Wheat Tortillas or Joseph's Whole Wheat Tortillas) grated cheese (I use Mexican four-cheese blend, a mixture of low-fat cheeses) sour cream (I use light sour cream) guacamole (This would be great with Cilantro-Lover's Perfect Guacamole) salsa (Could also add lettuce and tomato.) Trim all visible fat and tendons from chicken breasts, and cut chicken into 1 inch crosswise slices. Place chicken in crockpot. Cut both ends from onion, then peel, cut in half top to botton, and cut into half-circle slices. Add onion to crockpot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. (Cut up the stem and bottom end too.) Add bell peppers to crockpot. Squeeze lime juice over chicken, onions, and peppers in crockpot. In a small bowl stir chili powder, cumin and salt into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender. (I usually cook about 3 hours on high.) Spoon chicken and vegetables into warmed tortillas and serve with toppings. This is also delicious just served on a plate, with cheese melted over and other toppings added.

  • Heather Magee

    Healthy Recipes: crockpot chicken fajitas

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