Crock Pot Chicken and Corn Fajitas
Crockpot Chicken and Corn Fajitas SERVES 4-6
INGREDIENTS
DIRECTIONS
TIPS
4 chicken breasts, organic 2 cups corn, frozen or cooked 3 bell peppers, raw or roasted 1 onion, raw or roasted 1 package taco mix or 4 Tbsp Healthy Edge Taco Seasoning ½ cup chicken stock cilantro, as garnish
1. Place all ingredients into crockpot. 2. Cook on low for 4-6 hours, until chicken is cooked thoroughly. 3. Serve over a bed of greens or in corn tortillas with your favorite toppings. Garnish with cilantro.
Use corn from the Roasted Sweet Corn recipe. You can add the corn to the crockpot in the last 30 minutes. Add any other vegetables including zucchini, mushrooms, spinach and/or kale. Add any greens to the crockpot within the last 30 minutes. You do not have to roast the bell peppers or onions. You can simply slice and add raw. Serve with Summer Mexican Rice recipe. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
TIPS
4 chicken breasts, organic 2 cups corn, frozen or cooked 3 bell peppers, raw or roasted 1 onion, raw or roasted 1 package taco mix or 4 Tbsp Healthy Edge Taco Seasoning ½ cup chicken stock cilantro, as garnish
1. Place all ingredients into crockpot. 2. Cook on low for 4-6 hours, until chicken is cooked thoroughly. 3. Serve over a bed of greens or in corn tortillas with your favorite toppings. Garnish with cilantro.
Use corn from the Roasted Sweet Corn recipe. You can add the corn to the crockpot in the last 30 minutes. Add any other vegetables including zucchini, mushrooms, spinach and/or kale. Add any greens to the crockpot within the last 30 minutes. You do not have to roast the bell peppers or onions. You can simply slice and add raw. Serve with Summer Mexican Rice recipe. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
