Hello all! We made it! One day away from Friday and to the members of this house, that is a huge cause for celebration. This has been a rough one for the M family as our Little J was diagnosed with the Flu on Monday. However, we are happy to report that Little J is doing much better and no longer contagious so our house arrest has been lifted!
When one of us is sick, I start looking for easy and quick dinner options. The crockpot is normally where I turn. It basically does all the work for me and all I need to do is a little bit of prep work. Earlier this week I started noticing some of my friends posting a video for crock pot chicken fajitas so I took a look. It seemed very easy but what annoyed me what that the only seasoning it used was taco seasoning. I decided to make my own version of it and share it with you. Here is the original video:
And here is DSBG’s version. ENJOY ❤
DSBG’s Crock Pot Chicken Fajitas
1 Red Bell Pepper- Sliced
1 Yellow Pepper- Sliced
1 White Onion- Sliced
1 lb of Chicken Breast
1 Tablespoon of Chicken Broth
1 Garlic Clove- mashed
2 teaspoon ground cumin
¼ teaspoon of black pepper
½ teaspoon cayenne pepper
1 tablespoon of a diced jalapeno (optional)
1 can of diced tomatoes
Juice from ½ of a medium lime
Tortillas (Kroger’s are the best!)
Pico de Gallo (store bought, I’m not a kitchen wizard)
1 Avocado Sliced
- Place ½ of your peppers and onion on the bottom of the crock pot
- Placed your chicken on top of the peppers
- Add Chicken Broth
- Add garlic, cumin, pepper, salt, chili powder, and jalapeno
- Add the remaining sliced peppers and onions
- Add can of diced tomatoes
- Sprinkle with lime juice
- Cook on high for 3.5 hours
- Remove chicken, slice and return to pot
- Allow sliced chicken and veggies to mix for an additional ten minutes
- Crisp up tortillas on the stove
- Build your fajitas with your favorite toppings and enjoy!!! My suggestion is pico de gallo, avocado and more sliced jalapenos!
The light spice in the flavor are perfect for a cool fall evening! This is very easy to throw together and go about your day. What I will say, is that the cook time is rather short so it would be difficult to prepare this in the morning and head on to work for the day. If you wanted to slow cook your chicken, I would suggest cooking on low for 6-8 hours but adding your veggies in the last two 2 hour mark. Otherwise your peppers and onions will be mush by the time you are ready to eat!
This meal makes approximately 8-10 fajita tacos and serves about 4-6 people, or 2 people with lots of leftovers!
Give this a try! I’d love to hear what you think! It’s an M family approved meal so over at our house, it’s a keeper.