3/4 cup chopped green onions
3 garlic cloves, minced
1 can (14.5-oz) crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tbsp cider vinegar
2 tsp chili sauce
dash of Worcestershire sauce
Combine all the ingredients in a slow cooker or crockpot; cover and cook on high for 1 1/2 hours.
3/4 lb boneless skinless chicken breasts, cut lengthwise into strips
1 red bell pepper, thinly sliced lengthwise
1 green bell pepper, thinly sliced lengthwise
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) flour tortillas, warmed
Spray a large skillet with nonstick cooking spray and add the chicken. Cook over medium heat to brown. Reduce the heat in the cooker to low and add the browned chicken, peppers, and onion. Stir until all are well coated. Cover and cook approimately 4 hours or until the chicken is cooked through and the vegetables are tender.
Add the tomato and cook another 30 to 45 minutes or until heated through.
Serve the mixture with or on the warmed tortillas.
Yield: 4 servings