Ranch Chicken Fajitas
Ingredients(8)
diced tomatoes
1 15-oz. can
cumin
1 teaspoon
12 teaspoons (2 packets)
boneless, skinless chicken breasts
21⁄2 pounds
bell peppers, mixed colors, sliced thin
3
sweet onion, sliced thin
1
lime juice
2 tablespoons
Warm flour or corn tortillas, guacamole, sour cream, cheese, cilantro, etc. for serving
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
Stir the tomatoes with the cumin and seasoning mix. Spread half of the mixture in the bottom of a slow cooker. Top with the chicken breasts, peppers and onions. Pour the remaining half of the tomatoes over the top. Cover the pot and cook on high for 3 hours or on low for 6.
- 2
Using two forks, shred the chicken, and toss the mixture together with the lime juice.
- 3
Spoon into warm tortillas and top with desired garnishes.
Multi-Cooker-Friendly Recipe Instructions
- 1
Stir the tomatoes (with their liquid) with the cumin and seasoning mix. Spread half of the mixture into the inner pot of your multi-cooker.
- 2
Top with the chicken breasts, peppers and onions. Pour the remaining half of the tomatoes over the top.
- 3
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
- 4
Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Using two forks, shred the chicken and toss the mixture together with the lime juice.
- 5
Spoon into tortillas and top with desired garnishes.
* Always follow manufacturer’s instructions.
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