3 lbs boneless chicken breasts, cut into 1 inch pieces
1 med onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1 small jalapeno pepper, finely chopped
1 14 1/2 oz can Mexican style tomatoes
1/4 tsp cumin
1 tsp oregano
Instructions
Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green pepper, garlic and jalapeno in skillet and saute until slightly cooked. Add all ingredients to crockpot and stir to combine. Cover; cook on low 7 to 9 hours (High 3 to 4 hours) Serve with flour tortillas.
Originally Submitted
3/27/2013
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