Fajita Chicken

Alissa Hauser, application support analyst

“We made this as an alternative to ground beef for a taco bar. It was easy and made the whole office smell good!”

Alissa Hauser, application support analyst, Rutherford and Associates, Holland
Photo: Urban St.

Ingredients:

Chicken breast, sliced, 6–8 pounds — You can buy bags of sliced fajita chicken in the freezer section of most grocery stores, which totally works in this recipe.

3 bell peppers — any color

Large white onion

Fajita seasoning — one packet, in a cup of water

Enchilada sauce — one jar, mild, medium or hot, whatever your preference is

Directions:

Cut the onion and bell peppers into long slices, about the same size as your chicken breast slices. Put chicken, onion and peppers into the slow cooker. In a small bowl, combine fajita seasoning in water with enchilada sauce and mix well. Pour over chicken and vegetables. Cook on low for 8 hours. Serve with chips, tortillas or serve over rice.