Crock Pot Chicken Fajitas

Never underestimate the power of a crock pot! It’s a busy mom’s best friend. A little prep the night before, or first thing in the morning, and you have a hassle-free meal ready to serve at the end of the day. Not to mention that lingering aroma of a good home-cooked meal that fills the house all day while it’s slow cooking. You wouldn’t generally consider a fajita to be a good crock pot choice, as preparation is relatively simple: grill the meat and sauté the vegetables. However, if you prepare the meat (in this case chicken) in a crock pot, it is literally marinating all day long in the flavors of cilantro, onions, tomatoes, jalapenos, lime juice and taco seasoning spices. You’ll be smackin’ your lips all day long in anticipation of the final result. No dried out grilled chicken with this recipe. This is a perfect example of Melding Magic.

Chop the cilantro. Seed and dice the jalapeno peppers. Or, leave the seeds in if you want to turn up the heat.

In slow cooker, combine 24 ounces of thick & chunky picante (medium or mild), juice from one lime, dry packet of taco seasoning, cilantro and jalapeno peppers. Mix well to combine. Add chicken to crock pot and spoon some of the sauce mix over top.

Cover. Cook on low 7 to 8 hours. (Or, cook on high for 1 hour, then reduce temperature to low and cook for an additional 5 to 6 hours.) Last hour of cooking, slice or break apart chicken, return to crock pot and spoon some sauce over. Cover and continue cooking on low for the last hour. Alternatively, leave the chicken breasts whole and serve with your favorite Tex-Mex side dish. Can also be served in tacos or salads. This is a versatile recipe.

Ingredients for Fajitas:

For fajitas: thinly slice peppers and onions. Seed and dice tomatoes. Sauté peppers and onions in a little olive oil until crisp, tender. 

Heat tortilla in a dry skillet, just until warmed. Layer chicken, peppers, onions, shredded cheese and diced tomatoes over warmed tortilla. 

Fold over sides of tortilla and serve with your favorite garnish.

CROCK POT CHICKEN FAJITAS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 24 ounces thick and chunky, mild or medium picante sauce
• Juice from one lime
• 1/4 cup fresh cilantro, chopped
• 1 package (1.25 ounces) dry taco seasoning
• 4 jalapeno peppers, seeded and finely chopped (optional)
• 3 boneless chicken breast halves, defrosted
• 2 to 3 bell peppers, any color combo, seeded and cut in thin strips         
• 2 to 3 onions, halved, and cut into thin strips
• Shredded cheese (cheddar, jack, or Mexican blend)
• 3 Roma tomatoes, seeded and diced
• Tortillas, flour or corn
• Sour cream, guacamole, or your favorite fajita garnish (optional)            

DIRECTIONS:

1. In slow cooker, mix together first five ingredients.
2. Add 3 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the
    salsa mixture. Cover and cook on Low for 7-8 hours. (Or, cook on high for 1 hour, then reduce
    temperature to low for an additional 5 or 6 hours.)
3. Last hour of cooking, slice or break apart chicken breasts, return to crock pot and spoon some sauce
     over top. Continue to cook on low for last hour.
4. Heat tortilla in dry skillet until warmed. Top warmed tortilla with chicken, peppers, onions, shredded
    cheese and diced tomatoes.
5. Fold over sides of tortilla and serve with your favorite garnish.

Tips: Chicken can also be served in tacos, salad, or as a main dish with your favorite side.