Pollo Fajitas

Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on low) until ready to serve.

Recipe Summary Pollo Fajitas

Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream.

Ingredients | Chicken Fajitas Slow Cooker Chicken Recipes

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 tablespoon soy sauce

1 teaspoon chili powder

1 clove garlic, minced

1 dash hot pepper sauce

1 ½ pounds boneless, skinless chicken thighs, cut into strips

1 tablespoon vegetable oil

1 onion, thinly sliced

1 green bell pepper, sliced

½ lemon, juiced

Directions

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Info | Chicken Fajitas Slow Cooker Chicken Recipes

prep: 15 mins cook: 10 mins additional: 30 mins total: 55 mins Servings: 5 Yield: 5 servings

TAG : Pollo Fajitas

World Cuisine Recipes, Latin American, Mexican,