| CHICKEN FAJITA STEW |
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Proudly submitted by: Pat from Cincinnati, Ohio Makes 4-6 servings4 boneless, skinless chicken breasts 1 tablespoon CRISCO Oil 1 package Fajita mix 1 can chicken broth 2 onions, chopped 1 red pepper, chopped 1 green pepper, chopped 1 cup frozen white shoepeg corn (or regular corn) 1 jar mild cilantro salsa, or 2 cans diced tomatoes 2 cloves garlic, minced, or to taste 1 teaspoon onion powder 1 tablespoon cilantro 1 can black beans, rinsed and drained 1 chicken bouillon cube (optional) 1 bay leaf 1/2 cup rice, uncooked (optional) Shredded Cheddar cheese (optional) Sour cream (optional) Flour tortilla shells (optional) Place all ingredients in a slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. Remove bay leaf and stir to break up chicken before serving. Serve topped with cheddar cheese and sour cream, if desired. Or serve as a quesadilla by placing stew mixture in a flour tortilla shell. Add shredded cheddar cheese and sour cream. |
