2 green peppers and 2 red peppers, sliced into strips
2 packages (35 g each) of Fajita seasoning mix
3 tbsp all purpose flour
630 mL jar of chunky salsa (I prefer medium, but you can use mild if you prefer)
Instructions
1) Place chicken and peppers in slow cooker
2) Sprinkle with seasoning and flour, then stir to coat evenly
3) Stir in salsa
4) Cover and cook on high for 4 hours or on low for 6 hours.
Can be wrapped in tortillas or served in bowls with nachos.
Recipe can be refrigerated for up to 3 days, or frozen for up to 2 months
Originally Submitted
1/28/2009
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