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Wednesday, March 15, 2017

Crock Pot Chicken Fajitas



I love ordering fajitas when we are eating out at a Mexican restaurant.  I don't like how much room all the plates and pans take up, but I love the idea of making my own at the table.  Peppers and onions bring so much flavor to the fajitas, I can say they are my favorite Mexican inspired dish.  Besides chips and salsa. That is my favorite food of all time.



This time of the year we are busy looking at 4-H pigs for the kids.  We like to take the kids along.  Mason loves hanging with the smaller litters, I like that the older kids are taking part in selecting their 4-H pigs, and they start looking for the characteristics in the pigs we know the judge will be looking at as well.  The hardest part is selecting a few, and not buying all of them!



Pour half canned tomatoes in the bottom of the crock pot. Top with half peppers and onions.  Sprinkle garlic on and top with chicken breasts. 




Whisk chili powder, cumin, paprika, coriander, salt and pepper.  Evenly sprinkle half of seasoning over chicken  breasts, then flip chicken breasts and season with remaining spices. Top with remaining peppers and onions. 


Cover Crock Pot and cook on high 3-4 hours or 6-7 hours on low. 



Remove chicken and cut in strips or shred chicken breasts.  Reserve 1 cup of broth.  In a small bowl, whisk together lime juice and honey and add to crock pot.  Add the shredded chicken and seasonings to taste.










Crock Pot Chicken Fajitas
PRINT RECIPE Ingredients
2 lbs boneless chicken breasts, halved
1 14.5 oz can diced tomatoes with green chilies
1 red, orange, and green bell peppers, julienne
1 large yellow onion, sliced
4 cloves garlic, minced
2 ½ tsp chili powder
2 tsp ground cumin
1 tsp paprika
¾ tsp ground coriander
1 tsp salt
¾ tsp pepper
2 tsp fresh lime juice
1 tsp honey


Directions

  1. Pour half canned tomatoes in the bottom of the crock pot. Top with half peppers and onions. Sprinkle garlic in and top with chicken breasts.
  2. Whisk chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of seasoning over chicken breasts, then flip chicken breasts and season with remaining spices.  Top with the remaining peppers and onions.
  3. Cover crock pot and cook on high 3-4 hours or 6-7 hours on low.
  4. Remove chicken and cut in strips, or shred chicken breasts.
  5. Scoop out 1 cup of broth.
  6. In small bowl, whisk together lime juice and honey and add to crock pot with chicken and season with salt to taste.
  7. Serve with warm tortillas with sour cream, guacamole, cheese, salsa.










3 comments:

Julia Jordan said...

Thank you for sharing with us at Meal Plan Monday!

Romilda Gareth said...

Thanks

Alexandria Taylor said...

Wow very nice recipe and i have more interest about this food. So thank you so much to share this food making process. We can try this and i think people found more tips in Crock Pots and Pans service.