Slow Cooker Chicken Fajitas
Contributed by: NAPSA
Cool Cooking For Warmer Weather
(NAPSA) - When it's too hot to use your oven to cook, a smart idea is to start using your slow cooker.
That way, you not only avoid heating up your kitchen, you help save on your energy bills as well. Cooking in a slow cooker for six to eight hours uses only about one-fourth of the energy that cooking the same dish in an electric oven for one hour would.
What's more, a slow cooker works well at outdoor gatherings for barbecued beef or baked beans.
Try this delicious dish at your next picnic:
- 1 Reynolds(r) Slow Cooker Liner
- 2 pounds boneless, skinless chicken breast tenders
- 1 medium onion, sliced
- 1 large red bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin strips
- 3/4 cup chunky salsa
- 2 packages (1.4 oz. each) fajita seasoning mix
- 1/4 teaspoon cayenne pepper
- 16 (10-inch) flour tortillas
- Shredded cheese, chopped tomatoes, guacamole, sour cream (optional)
Place slow cooker liner in a 5- to 61/2-quart slow cooker bowl. Fit liner snugly in bowl; pull top of liner over rim.
Place chicken in slow cooker liner. Place onions and bell peppers on top of chicken. Mix salsa, seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Cover. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is done.
Carefully remove lid. Gently stir chicken and sauce. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside.
For more recipes and ideas, go to www.slowcookerliners.com.
Serving Size: Makes 8 Servings