Slow Cooker Chicken Fajita

 Slow Cooker Chicken Fajita

Story:  Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma and of course Alexander. I did not want to spend a lot of time cooking.  It is easy to make and freezes well. Brad made it during Thanksgiving week.  Everyone enjoyed it. I think it will become one of our family’s favorite.

Years you’ve been making it:  1 yr-2020

Author Alyssa River

Submitted by:  Suzy/Mom

Ingredients

• 1lb boneless skinless chicken breast
• 2   10.75 oz. cans condensed cream of chicken soup
• 1 cup salsa 
• 2 cups frozen corn
• 1 15 oz. can black beans drained and rinsed
• 1 and 1/2 cups water
• 1 tsp ground cumin
• ½ tsp dried cilantro
• 1 cup shredded cheese

Optional toppings

Sour cream,  Diced tomatoes, Green onions

Cilantro, Lettuce, Diced avocado, Tortilla strips

Directions

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl. Mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
3. Serve with your favorite toppings
4. I went on line to look for a  picture and apparently this is a very favorite recipe, but it also showed you can add a variety of peppers such as yellow, orange , red or whatever your preference.  Or you can serve these on the side.