Wednesday, September 3, 2008

Chicken Fajitas

By Vera

2 pounds boneless, skinless chicken breast halves
1 onion, thinly slices
1 red bell pepper, cored, seeded, julienned
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 tablespoon lime juice
1/2 half cup chicken broth
8-10 warm flour tortillas
Sour cream
Lettuce and tomatoes

Cut chicken into diagonal strips and place in sprayed slow cooker. Top with onion and bell pepper.
Combine cumin, chili powder, lime juice and chicken broth in bowl and pour over chicken and vegetables.
Cover and cook on LOW for 5-7 hours.
Serve several slices of chicken mixture with sauce into center of each warm tortilla and fold.
Serve with guacamole, sour cream, lettuce or tomatoes or plain.
Serves 4-6.

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