Chicken Fajitas with Cowpoke Barbecue Sauce the Editors of Publications International, Ltd.
Makes 4 servings
|1||can (8 ounces) tomato sauce|
|1/3||cup chopped green onions|
|2||tablespoons orange juice|
|2||cloves garlic, finely chopped|
|1||tablespoon cider vinegar|
|1||tablespoon chili sauce|
|1/2||teaspoon vegetable oil|
|Dash Worcestershire sauce|
|nonstick cooking spray|
|10||ounces boneless skinless chicken breasts, cut into 1/2-inch strips|
|2||green or red bell peppers, thinly sliced|
|1||cup sliced onion|
|2||cups tomato wedges|
|4||(6-inch) warm flour tortillas|
- Combine all Cowpoke Barbecue Sauce ingredients in slow cooker. Cover; cook on HIGH 1-1/2 hours.
- Spray large nonstick skillet with cooking spray. Add chicken; cook; stirring occasionally, over medium heat until browned. Reduce slow cooker heat to LOW. Add cooked chicken, bell peppers and 1 cup onion to slow cooker; stir until well coated. Cover; cook 3 to 4 hours on LOW or until chicken is no longer pink in center and vegetables are tender.
- Add tomatoes; cover and cook on LOW 30 to 45 minutes or until heated through. Serve with warm tortillas.
Check out more recipes for Southwestern