Tuesday, November 6, 2012
Crock-Pot Chicken Fajitas
Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with southwestern flavor. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time. I've made these a couple times and served them wrapped in tortillas and also over rice.
If you aren't a big fan of spicy heat, I recommend trying these Chicken Fajitas. They are every bit as delicious, but without the spicy kick.
Not-So-Slow Cooked Chili Chicken Fajitas
1 1/2 lb chicken breast, sliced into very thin strips
1 large onion, sliced into thin strips
1 cup salsa
4 tablespoons freshly squeezed lime juice
2 tablespoons jalapeno, minced, I used 1 fairly large jalapeno
4 cloves garlic, minced
3 tablespoons taco seasoning, I used this homemade Mexican spice mix
1 teaspoon kosher salt
3 small bell peppers, I used red, orange and green, sliced into thin strips
Place the onion and the chicken in the bottom of the crockpot and set the crockpot it to LOW. Mix together the salsa, lime juice, jalapeno, garlic and the spices. Pour over the chicken and onions and toss to coast. Cover with the lid and cook for 1 - 1 1/2 hours. When the chicken is mostly cooked through, add the bell peppers and toss to combine. Cook for an additional hour. If desired, remove the lid after an hour and let the sauce thicken without the lid for another 30 minutes. You can also drain most of the liquid into a small saucepan and reduce it over medium heat if you prefer. Enjoy!
FREEZER MEAL: Prep all ingredients and combine everything (except the bell peppers) in a freezer safe gallon size Ziploc. Place the peppers in a separate freezer bag. Freeze until ready to use. Thaw the chicken mixture in the refrigerator overnight before cooking as directed above. Add the bell peppers to the Crock-pot while still frozen.
ONE YEAR AGO TODAY: Simple Orange Banana Smoothie