Sunday, November 21, 2010

Crock-pot Chicken Fajitas

4 Boneless, skinless chicken breasts (or thighs if you like dark meat)

1/4 cup chicken broth

1 jar medium-hot salsa (or 1 cup fresh pico de gallo)

1 small can mexican-style corn (drained)

1 can seasoned black beans (rinse and drain thoroughly)

1 package Fajita seasoning

Place all ingredients (except chicken) in crockpot and stir well. Add Chicken and stir again.

Cook on HIGH for about 3 hours, then turn to LOW until chicken is cooked and shreds easily.

Serve over yellow (Mexican-style) rice or in warm tortillas!

by: Bronzemom

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