In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
Add onions, celery, and carrots and cook over low heat until vegetables are tender.
Add remaining ingredients and cook for 1 - 2 hours
Remove apples and season to taste. Serve hot.
We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.
These chicken fajitas can be made gluten-free by making one substitution. Use corn tortillas instead of flour and voila, this yummy crock pot recipe from food.com is gluten-free. http://www.food.com/recipe/crock-pot-chicken-fajitas-308987
Place chicken and onions (and peppers, if using) in crockpot.
Sprinkle spices over all. Add the lime juice and stir well.
Cook on low for 4-6 hours. If you start with frozen chicken breast, you might need to cook for longer than 6 hours.
Serve in warm tortillas with your favorite fajita toppings.
This is such an easy way to make chicken fajitas. Serve with Mexican rice and refried beans and you'll have an winning meal without a lot of hassle. Nutrition Calories: 299.8 Fat: 12.9 Saturated Fat: 3.6 Cholesterol: 72.6 Sodium: 267.4 Carbohydrates: 17.9 Fiber: 1.4 Sugar: 1.5 Sugar: 1.5 Protein: 26.5