Delicious fajitas reinvented as a stew!
Ingredients
- 6 skinless, boneless chicken breasts
- 2 each red and green peppers
- 2 jalapeno peppers (optional)
- 35-g fajita or taco seasoning mix
- 3 tbsp all purpose flour
- 430 ml jar chunky salsa, (about 1 3/4 cups)
- Toppings such as no fat sour cream, grated cheddar, sliced green onions and fresh coriander (all optional)
Instructions
- Slice the chicken into thick strips. Core and seed peppers. Thinly slice. Seed and finely chop jalapenos. Place all in bowl of a slow cooker. Sprinkle with seasoning and flour, then stir to evenly mix. Stir in salsa. Cover and cook on high setting 4 hours or low setting 6 hours.
- Spoon fajita mixture into bowls. Top with a dab of sour cream. Sprinkle with a small amount of grated cheese, onions and coriander. Serve with a warm tortilla on the side. This recipe freezes well.
Allowance
6 serving – count as 3 proteins (group 6). If using a tortilla, add 1 carb (group 5).