Insert this recipe, it is so, so, easy to make and is a crockpot recipe! My favorite, do the work in the morning and eat at night. I loved that this recipe included the bell peppers and onions, so literally all we did was grate some cheese and make a quick guacamole and dinner was ready. As always, shredded meats=a ton of food, so plan for leftovers. The leftovers can be used for anything you normally use your salsa chicken for quesadillas, shredded chicken salad, sandwiches, nachos, etc.
Source: Lynsey Lou's
4 tablespoons of Butter
1 Red Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
2 cloves of Garlic, minced
1 Onion, sliced into strips
3 Chicken Breasts
1 1/2 tablespoons of Brown Sugar
2 1/2 tablespoons of Taco Seasoning, homemade or package
1 jar of your favorite Salsa, 16 oz.
Salt and Pepper, to taste
Flour or Wheat Tortillas
Additional Toppings: Cheese, Sour Cream, Guacamole, Lettuce, Tomatoes, Rice, etc.
First, place the butter at the bottom of the crockpot, place the vegetables on top, then the chicken breast. Sprinkle the chicken with the brown sugar, taco seasoning, and salt and pepper. Pour the salsa over everything.
Now, cook on low for 6-8 hours or high for 3-4 hours, until the chicken easily shreds.
When it is done cooking, remove the chicken to a large bowl and shred the chicken with two forks. Place the vegetables in another bowl. Spoon the remaining juices into the chicken and vegetables, if desired.
Make your fajitas and top with whatever toppings you desire.
The Barbee Housewife