Slower Cooker Chicken Fajitas
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Surprise! We have another recipe for you and of course it is Mexican inspired…shocking, I know 🙂 A lot of times I equate slow cooker recipes with cold weather, but I wanted to get out of that thinking. Lately my other job has been taking up a lot of my time and the thought of having to come home to cook was daunting. Which would then lead to the inevitable conversation of what take out would we be getting tonight.
With trying to save money and lose weight, I was definitely not setting myself up for success in either areas. That’s when I realized I needed to find some suppers that were easy to make. So, when I found this recipe I knew it was right up my alley! And like most slow cooker recipes it is incredibly easy.
- 3 boneless skinless chicken breasts
- 1 medium onion, chopped
- 1 green bell pepper, sliced
- 2 cloves minced garlic
- 1 tbsp chopped cilantro
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
- 1 10 oz can diced tomatoes with green chiles
Place all ingredients in slow cooker. Cover and cook on low for 7-8 hours. Shred chicken with a fork. You can serve it over rice, quinoa, in a tortilla, or even as a lettuce wrap.
You literally just put all of the ingredients in together and stir. I also added a little bit of water, which the recipe didn’t call for. After you mix everything together you just lay the chicken on top and turn the slow cooker on.
We put the fajitas over quinoa and added a little bit of Fage yogurt and more cilantro.
What is your favorite go-to, quick recipe?! We’d love to hear it 🙂
Hey gals — this one is a Winner for the quick dinner! I got this recipe from a dear friend when I moved to Arkansas and it is one of my all time favorites and hubs just loves it! I call it Sheri’s Baked Round.
Using any kind of round steak (top, bottom), place in greased casserole. Top with one package of Lipton’s French Onion Soup (dry), one can of mushroom soup and one can of Rotel. Cover casserole and bake at 350 until bubbly. Serve with buttered noodles or rice because it makes it own delicious gravy.
Note: You can use cubed steak if you wish. Sheri bought me a “bladed meat tenderizer” or “Jaccard” that I use before placing the meat in the casserole. This step is of course optional, but I just love it as it really helps to tenderize less tender cuts of beef, chicken and pork. I also like to remove the lid before the total baking time and bake uncovered for 10-12 minutes or so before pulling from oven.
Just delicious! Enjoy!