Saturday, September 8, 2012

Slow Cooker Chicken Fajitas...and more...

serve with Pepper Salad, Spanish Rice for a complete meal!

Slow Cooker Chicken Fajitas

Makes: 6 servings; Total time: 20 minutes prep + 6–7 hours cooking (low)
11⁄2 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper
2 Tbsp. olive oil


1 large white onion, chopped
2 Tbsp. chopped garlic
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1⁄2 tsp. ground coriander
1⁄2 tsp. kosher salt
1⁄2 tsp. cayenne pepper
1 can diced tomatoes in juice (14.5 oz.)
1 Tbsp. fresh lime juice
Salt to taste
12 fajita-size flour tortillas, warmed (6-inch)
Purchased guacamole
Sour cream
Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side. Remove chicken to a plate.

Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 2–3 minutes.

Stir in tomatoes, scraping up browned bits from chicken; bring mixture to a boil. Transfer tomato mixture to a 4–6-qt. slow cooker. Add reserved chicken and drippings. Cover slow cooker and cook 3–4 hours on high setting, or 6–7 hours on low setting. Remove chicken to a plate; let rest 5 minutes. Shred chicken into strips.

Purée tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt. Reserve 1 cup sauce, then toss chicken with remaining sauce.

Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, shredded cheese and reserved sauce.

Nutrition Information
Per serving: 279 cal; 10g total fat (2g sat); 4mg chol; 733mg sodium; 39g carb; 3g fiber; 8g protein

Pepper Salad
This salad not only looks pretty but it's also full of carotenoids, which boost immunity and help fight against cancer and heart disease.

Makes: 6 servings; Total time: 10 minutes
2 each red and yellow bell peppers, thinly sliced
2 jalapeños, seeded and thinly sliced
1 cup thinly sliced red onion
1⁄4 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
Salt to taste
Combine bell peppers, jalapeños, red onion, and cilantro in a bowl. Whisk together lime juice and oil; toss with pepper mixture. Season salad with salt.

Nutrition Information
Per serving: 55 cal; 3g total fat (0g sat); 0mg chol; 3mg sodium; 8g carb; 2g fiber; 1g protein

Nana's Spanish Rice

1 pkg. Zatarain's yellow rice
2 cups chicken broth
1 can diced tomatoes
1 packet Sazon seasoning
1 tsp. Goya Adobe seasoning
1 tsp. fresh ground pepper
1/2 - 1 tsp. crushed red pepper
1 red onion, coarse chopped
1 can (4 oz.) whole green chiles, coarse chopped

Bring chicken broth & tomatoes to boil. Add seasonings and peppers. Add yellow rice packet and red onion, stir and reduce heat to low. Cover and cook 15 minutes. Add green chiles and cook 5 minutes more.


No comments:

Post a Comment