Hello, ladies! Hope you are feeling hungry tonight because we’ve got a good one for you for part 3 of our Sunday Recipe Series. Tonight we are featuring Crock Pot Fajitas. This meal is great when you have a busy evening ahead and need something that takes minimal prep time once dinner rolls around. You can definitely tweak this recipe to fit your taste preferences, especially when it comes to how spicy you make it. Around the Sanders household we like our food spicy, so I’ve toned down the seasoning in this recipe a bit for this post.
Crock Pot Fajitas
1 pound boneless skinless chicken breast halves (thawed and cut into bite size pieces)
1 can (16oz) black beans, rinsed and drained
1 can (15oz) diced tomatoes with mild green chilies, drained
1 each medium green, sweet red and yellow peppers, sliced
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
6 whole grain tortillas (8-inch), warmed
1. In a 3-qt slow cooker, combine the chicken, beans, tomatoes, peppers, onions, and seasonings. Cover and cook on low for 4-5 hours (or until chicken is cooked and peppers are tender).
2. Spoon about 3/4 cup chicken mixture down the center of each tortilla. (Warning: the chicken mixture tends to be really liquid-y by this point. Drain well before filling your tortilla or you’ll have a super messy meal coming your way!) Top with any (or all!) of the following: shredded lettuce, diced tomatoes, sour cream (or plain yogurt), salsa, diced avocado.
(Recipe adapted from “Busy Mom’s Chicken Fajitas” from tasteofhome.com)
Mmm. I’m hungry already! Enjoy!
In Joyful Surrender,