Saturday, April 12, 2008

Chicken Fajitas

Chicken Fajitas make a super fast supper and the leftovers make a wonderful lunch. Just ask my Hubby and kids! :o)
Fajitas are fabulous for picky eaters because you can serve them buffet style and let each person chose their own toppings. If your family likes spicy, go for it. If you have little ones, you can hold back on the spice and let those who want more heat add it with taco sauce.
This would be a great recipe to double and freeze half for a future date.
Chicken Fajitas
3 lbs. Chicken (use your favorite- I prefer thighs)
1 tsp. Salt
1 tsp. Pepper
2 tsp. Taco Seasoning or Southwestern Seasoning
2 tsp. Chicken Flavored Soup Base
1/2 C. Water
2 Tbsp. Flour
1 each Red, Yellow and Green Bell Pepper
1 Medium Onion
Taco or Burrito Shells
Season Chicken with salt, pepper and taco seasoning. Place seasoned chicken in lightly oiled slow-cooker. Mix water and soup base and pour in with chicken. Cook on medium-high for 45 minutes turning every 10 minutes to cook evenly.
Cut Bell Peppers and Onion into strips and cook in a small amount of oil until onion is translucent and tender. Set aside to serve as a topping.
Cut cooked chicken into strips and return to sauce before serving.
Heat shells according to package directions. Fill shells or place in warmer and let guests create their own fajita.
Suggested toppings:
Cooked onions and bell peppers (above)
Grated Cheese
Sour Cream
Shredded Lettuce
Avocado slices or Guacamole
Tomatoes (chopped or sliced)
Taco or Hot Sauce

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