Slowpoke Chicken Fajitas for Cinco de Mayo

This was one of my first recipes I published back in March. I have updated it for Cinco de Mayo.

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Slowpoke Chicken Fajitas

 

SLOWPOKE SAUCE

  • 1 can (398 ml) tomato sauce
  • 1/3 cup chopped green onions
  • 1/4 cup ketchup
  • 2 tablespoons of water
  • 2 tablespoons of orange juice
  • 1 tablespoon of cider vinegar
  • 1 tablespoon Sriracha Hot Chili Sauce
  • 2 cloves of garlic chopped or 2 tablespoons of granulated garlic
  • 1/2 teaspoon of vegetable/canola oil
  • Dash of worcestershire sauce (gluten free)

 

FAJITAS

  • 2 tablespoons of olive oil
  • 2 large boneless skinless chicken breasts, cut lengthwise into 1×1/2-inch pieces
  • 2 red or green bell peppers, thinly sliced
  • 1 cup of chopped leeks
  • 8 (6-inch) warm corn or flour tortillas

First I add the tomato sauce, you can use plain but I like to add a little more flavour to the dish with Hunts Tomato Sauce with onion, herbs & spices

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Combine all the Slowpoke sauce ingredients in the slow cooker with the tomato sauce. Cover and cook on high.

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Oil your large skillet and add chopped up leeks

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Add Chicken and cook over medium heat until browned. I like to sprinkle some more granulated garlic on the chicken to add flavour. Add the bell peppers.

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Add the cooked chicken, bell peppers and leeks to the slow cooker.

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Stir until well coated. Cover and turn the slow cooker down to low and cook for 6-8 hours or high for 3-4 hours until chicken is no longer pink and vegetables tender.

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Serve with warm tortillas and a side salad. Makes 4 servings

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Mmmmmm… so tasty

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* Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

 

 

 

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5 thoughts on “Slowpoke Chicken Fajitas for Cinco de Mayo

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