Slow cooker chicken fajitas.Chicken breasts with vegetables and spices cooked in slow cooker and served with flour tortillas.Very delicious chicken recipe!
Makes 4 servings

Ingredients:

• 4 large bell peppers,cut into thin strips
• 2 medium yellow onions,peeled and cut into wedges
• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into thin strips
• 1 teaspoon ground cumin
• 2 1/2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup (60 ml) plus 2 tablespoons freshly squeezed lime juice,divided
• 4 flour tortillas
• shredded lettuce,shredded Cheddar cheese
• sour cream
• salsa (optional)

1. In a slow cooker,combine bell pepper strips and onion wedges.
2. In a zip-top bag,combine chicken strips,ground cumin,chili powder,garlic powder,paprika,black pepper,cayenne pepper,and 1/4 cup (60 ml) lime juice.
3. Shake well.
4. Pour chicken mixture into slow cooker,scraping any remaining seasonings from the bag over chicken..
5. Cover slow cooker and cook on low-heat setting for 2 hours.
6. Open slow cooker;stir mixture well.
7. Cover slow cooker and cook  for a further 1 hour.
8. Stir in remaining lime juice and heat through.
9. Preheat oven to 300 F (150 C).
10. Wrap tortillas in aluminum foil and warm in preheated oven until heated through.
11. Fill warmed tortillas with chicken mixture.
12. Garnish with fresh tomatoes,lettuce,cheese,sour cream and salsa.

Creamy chicken soup. Make homemade chicken stock for this delicious soup and use chicken breast in the soup.
Makes 8 servings

Ingredients:

• 5 cups (1.25 L) homemade chicken stock
• 1 boneless and skinless chicken breast,cut into 1-inch (2.5 cm) pieces
• 1/4 cup (60 g) unsalted butter,melted
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (625 g) scalded milk
• 1 small stalk fresh celery,finely chopped
• few drops Tabasco sauce
• 2 egg yolks
• salt and freshly ground black pepper

Cooking Method:

1. Heat melted butter in a large heavy pan.
2. Stir in all-purpose flour and cook for a about 1 minute.
3. Add half of chicken stock.Cook,stirring,over medium heat until boiling.
4. Add remaining stock,scalded milk,chicken pieces,celery,Tabasco sauce and seasoning.
5. Bring to a boil.
6. Reduce heat to low and simmer,covered,for 5 minutes.
7. In a small mixing bowl,beat the egg yolks with a fork and pour into heated tureen.
8. Pour chicken soup slowly over beaten egg yolks,stirring all the time with wooden spoon.
9. Serve immediately.