*** Chicken Fajitas with Green Chile Salsa (Slow Cooker)

Seasoning

• 1/2 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper

Fajitas

• 2 Anaheim chilis, halved and seeded
• 2 poblano chili peppers, halved and seeded
• 2 banana peppers, halved and seeded
• 6 tomatillos, quartered
• 3 cloves garlic
• 2 lb boneless, skinless chicken thighs
• 1 red bell pepper, julienned
• 1 yellow bell peppers, julienned
• 1 onion, halved and sliced

Salsa (or use a little store-bought salsa)

• 1/4 bunch fresh cilantro
• 2 2/3 Tbsp fresh lime juice (takes 2 limes)
• 1 Tbsp chopped fresh oregano

To serve

• 6 x 8" flour tortillas
• 6 Tbsp Sour cream
• 3/4 cup shredded cheddar cheese
• 1 jalapeno, sliced
• 2 limes, cut into wedges, for garnish

For the seasoning, combine chili powder, paprika, garlic powder, cumin, coriander, dried oregano, 1 tsp salt, 1 tsp black pepper, and cayenne.

For the fajitas, place Anaheims, poblanos, banana peppers, tomatillos, and garlic cloves in the bottom of a slow cooker. Rub chicken with seasoning; arrange on chiles in slow cooker.

Cover slow cooker and cook on high setting, 3 hours. Remove chicken and chile mixture from slow cooker. Drain chile mixture through a sieve, reserve 1 cup liquid, and set chile mixture aside. Pull chicken into large chunks using two forks (or with dough blade in mixer - watching very carefully not to pulverize). Return chicken to slow cooker with 1/2 cup reserved liquid.

Add bell peppers and onions to slow cookers; cover and cook on high setting until bell peppers are crisp-tender, 1 hour. Add remaining 1/2 cup liquid if chicken seems dry.

For the salsa, puree chile mixture with cilantro, lime juice, and fresh oregano in a food processor or blender until smooth; season with salt and black pepper.

To serve, spread salsa on tortillas; top with chicken and bell pepper mixture. Serve fajitas with 1 Tbsp sour cream, 3 Tbsp cheese, jalapeno slices, and lime wedges.

Makes 6 servings, 15 WW PointsPlus each