1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless
chicken breast or thighs
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili
powder
Squirt of lime juice
Tortillas
Fajita fixings
Combine sliced onion and
peppers in the bottom of a greased crockpot. Lay chicken on top of veggies.
Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili
powder. Give a nice quirt of lime juice over the top. Cover and cook on low for
8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and
stir back into juices. Serve meat mixture with slotted spoon on tortillas with
your choice of fixings.
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