Sunday, July 1, 2012

Crock Pot Chicken Fajitas

So I am on this new kick to be more budget conscious when it comes to grocery shopping.  There are so many meals that can be made with minimal ingredients and still be tasty and delicious. 

In my new search to find budget friendly recipes I came across this one!  Not only did I have chicken breasts in the freezer, chicken broth in the fridge and an onion sitting on my counter, I was also able to pick the bell peppers from my sister-in-laws garden and make the fajita seasoning from the spices in my pantry!  

This was a HUGE accomplishment for me!  I am really trying to look at the ingredients I already have with a different mind frame....no longer am I building a meal around a recipe I have found...now I am trying to find recipes built around the ingredients I already have.  

Of course there are always going to be ingredients I have to buy but with a fruitful garden at my disposal and a pantry/fridge full of the basics the "bought" items are becoming fewer and farther between which makes me (and my wallet) incredibly happy!  You will notice that many more recipes to come are going to be as budget conscious as possible while remaining as tasty as I can possibly manage!  

If you have any recipe suggestions that fit into the "budget friendly" category I would love to hear them so please send them my way!

Crock Pot Chicken Fajitas

1 package boneless, skinless chicken breasts
1 onion, sliced
2-3 bell peppers, sliced 
(you can use any color you prefer but I had green peppers on hand so that is what I used)
(I made my own since I had all of the ingredients but if you don't and want to buy the premixed packet that will work too!)
lime juice
chicken broth
Tortillas
Fajita fixins
Lay the onion and peppers in the bottom of a crock pot.  
Place the chicken breasts on top of the bed of peppers and onions.  Sprinkle the chicken liberally with fajita seasoning.  
Pour in a dash (around a tablespoon-ish) of lime juice and around a cup of chicken broth (that is what I had on hand and it seemed to work just fine).  
 
So here is the only tricky part to the recipe....my crock pot evidently took steroids when it was born so 4 hours on low then switched to simmer when I got home from work was PLENTY of cooking time but the original recipe said to cook for 8 hours on low or 4 to 6 hours on high.  
Well I would have been eating leather if I had done the "high" version simply because my crock pot is cracked out.  Much like an oven you just need to know your crock pot and how it cooks.  If you are nervous then my suggestion would be to put this on during your lunch break, set it to low and if there needs to be more cooking when you get home simply crank it up to high for an hour or so.  If this isn't an option then just add a little more liquid in the morning, set it to low and you should be just fine!  

I like my chicken shredded so I put them in whole but you can certainly slice them in strips before adding them to the crock pot or just cut them when they come out but I am warning you, they are so freaking tender at this point they just fall apart which is just the way I like them!
Remove the peppers and onions with a slotted spoon and serve with tortillas, guacamole, salsa, cheese, sour cream and whatever else you want to throw in there!
Soooooooooooo YUMMY!!!
We made homemade tortillas to go with them which were absolutely amazing!!
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