It's not surprise that we love Mexican food around here. Tacos, enchiladas, burritos, chicken tortilla soup, fajitas, any form of Mexican food will do. Plus it's cheap, easy to make, and can often be made ahead of time and frozen. So we were eager to try these crockpot fajitas on this cool fall, October day.
Best of all, I threw my chicken breasts in frozen...this definitely is a very little prep kind of meal! (And one that would be so easy to put together before work). Oh my goodness, these were good. Even Matthew enjoyed eating this (his first taste of non-pureed food (chicken)). This would be an excellent "rice bowl" meal. Forget the shell, and serve the chicken on top of rice with cheese, black beans, corn, tomatoes and cilantro. I'm totally eating it that way next time. Yum!
1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin (we used about 1 tbsp)
1 ½ tablespoons chili powder (we used about 1 tsp)
Squirt of lime juice
Tortillas
Fajita fixings
Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
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