+e ST a Chickenfajitas can be slow cooked on hot daysfor a cool, easy supper. (NAPSA)—Whenit’s too hot to use your oven to cook, a smart idea is to start using your slow cooker. That way, you not only avoid heating up your kitchen, you help save on your energy bills as well. Cooking in a slow cookerfor six to eight hours uses only about onefourth of the energy that cooking the same dish in an electric oven for one hour would. What’s more, a slow cooker works well at outdoor gatherings for barbecued beef or baked beans. Try this delicious dish at your next picnic: Slow Cooker Chicken Fajitas Serves 8 1 Reynolds’ Slow Cooker Liner 2 pounds boneless, skinless chicken breast tenders 1 medium onion,sliced 1 large red bell pepper, cut into thin strips 1 large green bell pepper, cut into thin strips % cup chunkysalsa 2 packages(1.4 oz. each) fajita seasoning mix % teaspoon cayenne pepper 16 (10-inch)flour tortillas Shredded cheese, chopped tomatoes, guacamole, sour cream (optional) Place slow cooker liner in a 5- to 6%-quart slow cooker bowl. Fit liner snugly in bowl; pull top of liner over rim. Place chicken in slow cooker liner. Place onions and bell peppers on top of chicken. Mix salsa, seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Cover. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is done. Carefully removelid. Gently stir chicken and sauce. Spoon % cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. For more recipes and ideas, go to www.slowcookerliners.com.
