Recipe - Crockpot Chicken Fajitas

7 Boned and skinned chicken
breast halves, cut in
strips
2 Onions, cut or sliced up
2 Green bell peppers, cut in
strips
2 Red bell peppers, cut in
strips
2 Jalapeno chile pepper,
chopped
4 Cloves garlic, minced
2 teaspoon Chili powder
2 teaspoon Ground cumin
2 teaspoon Ground coriander
28 ounce Tomatoes, canned
One fourth cup Water
8 Flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 810 hours.
Serve with salsa.
Per serving: 247 Calories; 4g Fat (16% calories from fat); 23g Protein; 29g
Carbohydrate; 45mg Cholesterol; 528mg Sodium

Recipe by: Rival

Posted to Digest eatlf.v097.n041 by Joanne McAndrews Eisenman
jmca@nwu.edu on Feb 11, 1997.