- 1
Ingredients
- 1 lb of Chicken Breasts
- 3 Peppers (Green, Red & Yellow), sliced
- 1 Onion, sliced
- 1 Package of Taco Seasoning
- 1 cup of chicken broth or water
- Flour or corn tortillas
- Toppings - sour cream, cheese, guacamole, etc.
Preparation
Step 1
Who doesn’t love Mexican food? I don’t know anyone. Honestly, I could eat it every night. I discovered an easy way to make fajitas in the crockpot. The best part is all the flavors really cook well together. And leftovers are even better. We were so hungry the day I made these that I forgot to take a finished product picture. But you can imagine they were very yummy!
Here’s what you’ll need to make this quick, weeknight supper:
Slice peppers and onions then place them on the bottom of the crock pot
Pour chicken broth (or water) over the top
The chicken looks burnt but it’s just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
Slice peppers and onions then place them on the bottom of the crock pot
Pour chicken broth (or water) over the top
The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
You could try it with frozen chicken breasts and add a little extra liquid to keep it from drying out. The other option is getting a timer plug that you can set to turn on at a particular time. That would allow you to have the crockpot start cooking a little later. Even an hour later would help. Hope that works out. If you do try the frozen option, let us know how it goes!
Okay Rachael, not to sound too dense but how much extra liquid should I add? And is just water okay?
Lara, using frozen chicken breasts would give you more cooking time. You won’t need any extra water though, I don’t think. When I cook the chicken from frozen, it creates a some liquid and so will the onions. I’ve never used a timer with meat. That would make me nervous too. I’d be much more comfortable having it on warm for an hour or so.
So I made these on Wednesday with 3 frozen chicken breasts which equaled slightly more than a pound. Everything else I did exactly the same. The chicken was not dried out at all even though it cooked 8 hours on low and then about 2 hours on warm. There was a ton of liquid actually. Almost too much. Maybe if I do it again, I won’t add the extra liquid the recipe calls for.
Is it possible to make this a freezer meal? How long could I keep it in the freezer and what would I set it to (and how long) when I remake it?
Rae, I think you could prep this and then freeze it raw. Just add the water when you cook it and add a little time to it, if you start it from frozen. Or if you want to freeze leftovers that have been cooked, I’d thaw it and heat it in the microwave. Or, you could put it in the crockpot again, but it shouldn’t take more than 4-5 hours, I wouldn’t think.
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