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Saturday, July 26, 2014

Crock Pot Chicken Fajitas by Amy

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
1. Place chicken, tomatoes and chilies in gallon size ziploc bag. 
2. Place veggies in quart size ziploc bag. 
3. Place spices in snack size bag. 
4. Put three bags in a gallon size ziploc bag and freeze. 
Serving Day Directions:
1. Completely thaw the three bags
2. Spray slow cooker with non-stick cooking spray. 
3. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.
4. Serve with tortillas, shredded cheese, pico de gallo, and guacamole.

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