March 22, 2012

Slow Cooker Chicken Fajitas

We recently returned from a glorious fun-filled family vacation in sunny Mexico (read about it HERE) and I am already missing Mexican cuisine (and the beach, weather, silly frozen drinks, pampering, etc...Who am I kidding?).  I thought I would try to conquer my Mexican food craving by whipping up a batch of chicken fajitas in the Crock-Pot.  Yum!

I took the most flavorful bits and pieces from our favorite Mexican recipes and combined them to make Slow Cooker Chicken Fajitas; a marriage made in heaven.  This recipe is on our regular dinner rotation schedule, it is THAT delicious!  And, it's super easy.

  • 2.5 to 3 lbs. boneless, skinless chicken thighs (can use breasts...personal preference)
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 8 oz cream cheese (don't use fat-free, ever)
  • 1 (15 oz) can Rotel or diced tomatoes with green chilies (whichever is on sale), drained
  • 1 (7 oz) can diced green chilies, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 8 oz frozen corn (or one 15 oz. can of corn, drained) 
  • 1 large white onion, cut in half and then each half sliced thinly
  • 1 large green bell pepper, cut in half, seeded, and then each half sliced thinly
  • 1 jalapeno, finely diced, seeds removed (you can leave it out, but it mellows after six hours of cooking and adds really great flavor - go for it!
  • Flour tortillas for serving (these do not go in the Crock-Pot)

In a small bowl, combine the vegetable oil, chili powder, cumin, garlic powder, dried oregano and salt.  Place chicken in a large dish or bowl and coat with oil/spice mixture (it's okay to use your's therapeutic!).  Add chicken to Crock-Pot.  

Top chicken with cream cheese, drained Rotel (or canned diced tomatoes), drained green chilies, drained and rinsed black beans, (there's a theme here...if it's in a can, drain it - beans are rinsed and drained) - corn, sliced onion and green pepper, and finely diced jalapeno with seeds removed.

Set the Crock-Pot on low and let it work its magic for six hours.  If you're home, you can give it a stir occasionally, but it really isn't necessary.  After six hours, shred the chicken using two forks (you can do this while the chicken's still in the Crock-Pot...less dishes).


Use tongs to place healthy helpings atop flour tortillas.  Add shredded romaine lettuce, salsa, sour cream (not fat-free, ever) and shredded sharp cheddar cheese (anything other than sharp isn't worth the calories).  Oh, and guacamole.  Yum!  Include rice as a side dish (loooove Goya yellow rice, comes in a box - Mmm...) 

This recipe should provide most families with plenty of lip-smacking leftovers, which are even better the next day.  Enjoy!

If you try this recipe, let me know what you think!  

© 2012 All photography, graphics, text and copy are the property of Ivy Lane Designs, LLC. 

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