You guys.
I wish my blog could send you a whiff of my kitchen right now. It’s amazing. If I didn’t know better, I would say my heritage is south of here because I’m a lover of all things Mexican. Give me a taco and I’m a happy girl. I also love my slow cooker. In fact, my love-affair with slow cooking is just north of sinful. 🙂 Anyway! This is my new go-to recipe for Mexinight over here. Not only is it totally de-lish, but it works fantabulously well in my beloved slow cooker.
So, if you like fajitas and you’re addicted to slowcooking like me, this might be the answer to all your food prayers.
You’re welcome.
You’ll need
- 2-3 chicken breasts
- 3 bell peppers (I used one each of every color they had.)
- 1 onion (I used yellow but white would be fab, too.)
- 2 tbsp diced garlic
- 1 lime
- taco seasoning
- chipotle peppers (If you like the chipotle part. Otherwise, omit them.)
- toppings (cilantro, sour cream, etc)
- corn tortillas
Slice the peppers into long, thin pieces. Put half into the slow cooker.
Add the half your onion and garlic.
Dice chicken (I use Zaycon, and when I’m processing the chicken, I dice nearly 90% before freezing.) and place into a bowl. Put as much taco seasoning as you like. I’d say 1/8 cup would work.
Add the sauce from a small can of chipotle peppers. Stir to cover the chicken with the seasoning. You can add a few of the chipotle peppers, too, but I save mine for salsa.
Put the seasoned chicken in your slow cooker and cover it with as much garlic as you like. 🙂
Add the rest of your peppers and onions.
Squeeze half your lime out all over the chicken. Try to contain yourself. It will smell good by now.
Notice my little lime-squeezing trick? Yes. My 12 yr old taught this to me. #truestory
Cover the limey goodness with the rest of the peppers and onions
JUICE THE OTHER HALF OF THE LIME NOW. Mmmmmm. Now we’re talking.
Cook on high for 3-4 hours or low for 5 hours.
Give it a good stir every two hours.
Before serving, shred chicken and then dump the mixture into a colander to drain off any liquid. I save the liquid and use it in taco soup later. (Yum.)
Serve over warmed corn tortillas with any toppings that suit your fancy. Don’t forget the guac and Mexican music!
From our house to yours,
Ingredients
- Chicken
- 3 bell peppers (I used one each of every color they had.)
- 1 onion (I used yellow but white would be fab, too.)
- 2 tbsp diced garlic
- 1 lime
- taco seasoning
- chipotle peppers (If you like the chipotle part. Otherwise, omit them.)
- toppings (cilantro, sour cream, etc)
- corn tortillas
Instructions
- Slice the peppers into long, thin pieces. Put half into the slow cooker. Add the first half your onion and garlic.
- Dice chicken (I use Zaycon, and when I'm processing the chicken, I dice nearly 90% before freezing.) and place into a bowl. Put as much taco seasoning as you like. I'd say 1/8 cup would work.
- Add the sauce from a small can of chipotle peppers. Stir to cover the chicken with the seasoning. You can add a few peppers, too, but I save mine for salsa.
- Put the seasoned chicken in your slow cooker and cover it with as much garlic as you like. 🙂
- Add the rest of your peppers and onions.
- Squeeze half your lime out all over the place.
- Cover the limey goodness with the rest of the peppers and onions.JUICE THE OTHER HALF OF THE LIME NOW. Mmmmmm. Now we're talking.
- Cook on high for 3-4 hours or low for 5 hours.
- Give it a good stir every two hours.
- Before serving, shred chicken and then dump the mixture into a colander to drain off any liquid. I save the liquid and use it in taco soup later. (Yum.)
- Serve over warmed corn tortillas with any toppings that suit your fancy. Don't forget the guac and Mexican music!