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Lunch / Dinner

Chicken Fajitas

You might think fajitas aren’t really fajitas unless they’re cooked on a grill, but this chicken version sizzles just as much in a slow cooker.

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Ingredients

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SERVE:

You can also make this recipe using steak. Substitute 1½ pounds of flank steak for the chicken, then brown it just like you would the chicken.

Instructions

Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side; transfer to a plate.

Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 2–3 minutes.

Stir in tomatoes, scraping up brown bits; bring mixture to a boil, then transfer to a 4- to 6-qt. slow cooker. Add chicken and drippings. Cover slow cooker and cook chicken, on high setting, 3–4 hours, or on low setting, 6–7 hours. Transfer chicken to a plate; let rest 5 minutes, then shred into strips.

Purée tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt. Reserve 1 cup sauce, then toss chicken with remaining sauce.

Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, and reserved sauce.

Brown chicken breasts in a hot pan and scrape up browned bits on the bottom to add flavor to the fajitas.

Brown chicken breasts in a hot pan and scrape up browned bits on the bottom to add flavor to the fajitas.

Add canned tomatoes to the onion mixture. Bring to a boil and reduce liquid from tomatoes.

Add canned tomatoes to the onion mixture. Bring to a boil and reduce liquid from tomatoes.

Nutritional Facts

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What is more comforting on a chilly, snowy day than enjoying a warm cup of soup?

These recipes are bound to make winter a lot easier to tolerate and way more delicious.

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