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Honey Lime Fajita Chicken
Honey Lime Fajita Chicken
Posted on February 8, 2017 at 2:13 PM
Perfect for tacos, burritos, quesadillas, tostadas or to use on top of brown rice or quinoa.
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3 tablespoons VSOP Persian Lime Extra Virgin Olive Oil, or vsop garlic or vsop chipotle or vsop cilantro & roasted onion evoo
1 large Red Onion, sliced
1 medium Green Bell Pepper, seeded & sliced
1 medium Red Bell Pepper, seeded & sliced
Step 1 Add the Extra Virgin Olive Oil to the bottom of a large slow cooker. Place the onions and bell peppers in the slow cooker.
4 whole Boneless Skinless Chicken Thigh, about 2 lbs
3 tablespoons Penzeys Chicken Taco Seasoning
1 teaspoon Fine Sea Salt, to taste
1 teaspoon Fresh Cracked Black Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
12 teaspoon Smoked Paprika
12 teaspoon Ground Cumin
Step 2 Place the chicken on top of the vegetables. Sprinkle both sides of the chicken with the herbs & spices.
1 cup Salsa Verde, i use herdez, refrigerated or the one in the jar
13 cup Fresh Lime Juice, freshly squeezed
14 cup VSOP Serrano Honey Vinegar
14 cup Raw Honey
Step 3 Add the rest of the ingredients to the slow cooker. Cover and cook on High for 2-4 hours (or Low 5-7 hours).
  Step 4 After a few hours, check the chicken to see when it is fully cooked. Remove the chicken to a plate and cover with aluminum foil to rest. Place the vegetables and juices from the slow cooker into a skillet. Bring to a boil, then reduce to a strong simmer and cook uncovered for about 20-25 minutes or until thickened. The sauce will darken and thicken up nicely. Shred the chicken with two forks and add to the reduced sauce in the pan. Toss to coat. ENJOY!
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