Ripple-Infused Slow Cooker Chicken Fajitas
Celebrate Cinco De Mayo with these easy-to-make Ripple Chicken Fajitas.
Pair it with a Ripple mocktail and you’re all set to celebrate.
10 Servings with 1mg of THC per serving.
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 lb boneless, skinless chicken breast, cut in half
2 tablespoons taco seasoning
4 cloves garlic, diced
10 oz canned diced tomatoes with green chiles, drained
1 packet of Ripple Pure 10
Sour cream (optional)
Guacamole or avocado (optional)
Add half of the sliced peppers and onions to your slow cooker.
Layer the chicken and coat all sides with taco seasoning.
Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
Add the remaining peppers and onions, cover and any remaining lime juice.
Cook on high for 3-4 hours.
Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW).
Add in Ripple and stir until ready to serve.
NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
Assemble Fajitas to your liking - we love topping them with cheese, sour cream, and guacamole.
Serve and enjoy with a Ripple mocktail!