I love Mexican food. My stomach did not love Mexican food for a big chunk of my pregnancy, but thankfully I can now eat it, and even crave it, again. Ryan has had a crazy work schedule - sometimes not coming home until 10pm. The best way for me to still make dinner and be able to have it ready whenever Ryan walks through the door is to use our crockpot.
And so one day I decided to create a fajita recipe. I love this because it's different than making the typical tacos we usually have.
Chicken is also a lot leaner and better for you. This recipe is so simple because it requires no prep. Just throw everything in the crockpot and you are set. I shredded the chicken an hour before we were planning to eat and threw it back in the crockpot to soak up some more seasoning. I also ate this the next day for lunch and it was 50 times more flavorful. So my advice, shred the chicken as early as you can and let it sit for as long as you can before you eat it.
Grab your favorite tortillas, add a little cheese and greek yogurt (or sour cream) & chow down...
Crockpot Chicken Fajitasserves 4
2 frozen chicken breasts12oz bag mixed peppers and onions mix2 garlic cloves, minced1 can diced tomatoes with jalapeños7oz can diced green chile peppers1/4 cup taco seasoning
1. Spray crockpot with cooking spray. Place chicken breasts at the bottom. Pour the frozen peppers and onions mix on top.
2. Add garlic then tomatoes, chiles, and taco seasoning. Slightly stir to mix the ingredients. Cover the crockpot and cook on low for 5-6 hours.
3. Shred chicken as early as you are able to and place back in crockpot. Stir and let sit on low in crockpot until ready to eat.
