Crockpot Chicken Fajitas

Tacos are a staple for dinner at our house and since we started making homemade corn tortillas, they are one of our favorite meals. But now I think I might have found another favorite Mexican meal! Crock pot fajitas are so simple! The house smells so good when you come home to the aroma of Mexican food. I found this recipe on Stacy Makes Cents Food Blog where she also has a beef fajita recipe. Try it, you'll like it!

1 yellow onion, sliced
1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced
1 ½ pounds boneless chicken breast or thighs
1 cup chicken broth

1 teaspoon salt

2 tablespoons cumin
1 ½ tablespoons chili powder
juice of 1 lime
flour tortillas
fajita fixings

1. Combine sliced onion and peppers in the bottom of a crockpot.

2. Lay chicken on top of veggies.

3. Pour chicken broth over top.

4. Sprinkle everything with salt, cumin and chili powder.

5. Pour lime juice over the top.

6. Cover and cook on low for 8 hours or on high for 4 hours. It will look like this when it's done.

7. When meat is done, remove from pot and shred with two forks.

8. Place shredded meat back into pot and stir into the juices.

9. Serve meat mixture on warmed tortillas with your favorite toppings such as grated cheese, lettuce, salsa, sour cream or avocados.

Comments

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free. But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one. My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends. We can easily go 5 miles in no time, talking non-stop. She loves exploring our neighborhood as much as I do and we discover so many favorite little spots. We even found a property with a horse (or more like a pony, I should say.) The views are always quite lovely, too. Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception. I told my friend, "Thirty-nine years ago today, t...

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of meatloaf . This must be meatloaf season. It was surprisingly similar to the Pioneer Woman's version who was also recently on. I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book, Food Matters . His meatloaf recipe also included bacon and cheese! I must be doing something wrong. The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life. If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health. He tells his story in Food Matters and provides ...

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. 2. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simme...

Sylvia's Scenario

Search This Blog