- 3 boneless, skinless chicken breasts, halved
- 1/2 jar (8 oz.) medium salsa
- 1/4 cup tomato sauce
- 3 cloves fresh garlic, minced
- 1 small red onion, coarse chopped
- 1/2 small white onion, coarse chopped
- 1/2 green pepper, coarse chopped
- 1 tsp ground cumin
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 fresh cracked black pepper.
- Place the chicken breasts in the bottom of a slow cooker. Pour salsa and tomato sauce on top. Add onions, garlic, pepper, cumin, chili powder, salt and pepper. Set cooker to low, and cook until chicken is tender and pulls apart easily, 4-6 hours, stirring every couple hours. Shred the chicken, and return to cooker on low for another 1/2 hour before serving.
(Yes, there's only one step)
Myself, my roommate, and his girlfriend at this with fresh, homemade tortillas, mango cilantro salsa , and shredded sharp cheddar with Spanish rice on the side.
|Chicken Fajitas are a balanced part of this completely mouth-watering dinner.|
The look on Mike's face as he digs in says it all. It was delicious.
There's so much room for experimentation in this recipe, it hardly qualifies as unique. Adding more bell peppers, sliced hot peppers, ancho spices, or fresh tomatoes would be tasty, as would varying the mix of spices: perhaps some cayenne or paprika for those who like it hot? Or a little liquid smoke for some of that barbequed goodness? So simple, so tasty.