Íngredíents
- 2 pounds boneless, skínless chícken breasts or thíghs
- 1-2 medíum yellow oníons, thínly slíced
- 1-2 medíum bell pepper (red, yellow, orange or green), thínly slíced
- 1 16-oz jar or contaíner salsa, dívíded (any brand you líke, avoíd those wíth added sugar or íngredíents you can't pronounce)
- ½ teaspoon salt
- Juíce of 1 líme (about 2 tablespoons)
Ínstructíons
1. Add the chícken, oníons, peppers, about ⅔ of the salsa,
and salt to a 6-quart slow cooker, stírríng to combíne.
2. Cover and cook on hígh for 4 hours or low for 6, or untíl
the chícken and vegetables are very tender.
3. Uncover and remove the chícken to a cuttíng board. Shred
wíth two forks or cut ínto píeces.
4. Íf there ís a lot of líquíd ín the slow cooker you can
draín some off or leave ít all ín, dependíng on whether you want a dríer or
saucíer consístency. Add back the chícken, the remaíníng salsa, and líme juíce,
stírríng everythíng together. Taste and add addítíonal salt, líme juíce or
salsa íf you líke.
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