THE BEST-SLOW COOKER FAJITA SALSA CHICKEN




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.

This article and recipe adapted from this site

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