Friday, August 3, 2012

Crockpot Fajita

I was having one of those days and then I remembered when all else fails, make Mexican!  I love Mexican food.  It's easy.  It's easy.  It's tasty.  Everyone eats it without complaining.  And nobody judges you when you pour yourself a nice tall glass of iced tequila to drink with your dinner.  

And then, after dinner, all the minis are left wondering what the heck it is about Mexican food that makes mama so happy?

I tried this recipe a couple of weeks ago and I quickly realized it will be added to my school-year dinner rotation.  It was very easy and everyone loved it.

Crock Pot Chicken Fajitas 

  • 1 yellow onion, sliced
  • 3 sweet peppers, sliced
  • 1 ½ pounds boneless chicken breast or thighs (I did a mix of both)
  • ½ cup chicken broth
  • ½ teaspoon salt
  • 2 tablespoons cumin
  • 1 ½ tablespoons chili powder
  • Squirt of lime juice
  • Tortillas
  • Fajita fixings (avocado, sour cream, salsa, etc)

1.  Combine sliced onion and peppers in the bottom of a greased crockpot. 
2.  Lay chicken on top of veggies. Pour chicken broth over top. 
3.  Sprinkle everything with cumin, salt, and chili powder. 
4.  Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). 
5.  When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Peppers and onions on the first layer.

Chicken and spices on the next layer.

Cooked, shredded, and ready to be served.