Crock-Pot Chicken Fajitas
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Mexican is a huge favorite at my house. I never ate spicy or ethnic food until I met my husband and he introduced me to salsa. It opened up a whole new world to me, and now we eat a variety of cuisines. This is a quick, easy fajita recipe that my whole family loves.
From the Menu Mailer
2-4 boneless, skinless chicken breasts, cut into strips
1-2 onions, sliced
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1 jalapeno pepper, chopped, optional
2 cloves garlic, pressed
1 tsp salt
1 tsp chili powder
1 tsp cumin
2-3 fresh tomatoes, diced or 1 (14½–ounce) can diced tomatoes
¼ cup chicken stock or water
Combine all ingredients in a crock-pot and cook on low for 6-8 hours. Shred the chicken and return to the crock-pot before serving.
Serve over rice or on tortillas with salsa, with refried beans and a salad on the side.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
