January 13, 2017

Easy and Tasty Crockpot Chicken Fajitas

Hey guys! 🙋🏼

So I know this post a little different than what I usually put out there for you all, but I actually do enjoy cooking at home (for the most part, at least). So I decided to walk you through this delicious (and easy 🙌🏼) chicken fajita crockpot recipe. Now I’m not going to lie – the final product isn’t very pretty, but it is full of flavor and seriously delicious.

I am sort of obsessed with our crockpot – especially in the winter time. It is so easy and a huge time saver. If you’re anything like me, you don’t want to stress about what to make for dinner when you get home at night. With the crockpot, I can throw something in there in the morning or early afternoon and let it cook for up to eight hours during the day. And the best part, you ask? When you get home, not only is your dinner ready to be eaten, your house also smells amazing from whatever tasty treats you have cooking in there.

So let’s start with the ingredients you’re going to need:

3 boneless skinless chicken breasts

1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 tbsp fresh lime juice
1 tbsp honey

For serving:
Here you can use whatever you like to top your fajitas with. Obviously you’ll need tortillas (flour or corn whatever you prefer). And then maybe some sour cream, cilantro, salsa, guacamole and cheese.

Now let’s get started with the actual cooking:

Pour half of the can of tomatoes into the bottom of the slow cooker and spread evenly. Top that off with half of the sliced peppers and onions, the minced garlic and finish it off with the chicken breasts.

After that, whisk together your spices – the chili powder, cumin, paprika, coriander, salt and pepper. When you have it nicely mixed together, spread it evenly over both sides of your chicken breasts.

Then top the chicken with the other half of the tomatoes and the rest of the peppers and onions.

Cover the crockpot and cook on HIGH heat for 3-4 hours or LOW heat for 7-8 hours. Make sure the chicken has cooked all the way through and the veggies are tender – then you know it’s done!

Before serving, remove the chicken and shred it. Take a ladle and remove about 1-2 scoops of the liquid from the crockpot – you can discard this. Mix the chicken back.

Take a small bowl and whisk the lime juice and honey together and add to crockpot with the chicken. Mix everything together and let sit for about 15 minutes longer.

This definitely makes a lot of food, so if you’re only cooking for two, I would suggest cutting the recipe in half. To give you a better idea of portions – I made this with the amounts called for above. My husband and I had another couple over for dinner (so four people total) and we each had 2-3 tacos. After that, we still had a LOT of leftovers – probably enough for 4-5 more tacos. I hope that helps because I know I always make too much food and I hate to see it go to waste!!