Happy Tuesday everyone!
I hope you have all had pleasant back to school starts!
Today I have another crock pot recipe for ya!
Even though it’s supposed to be the end of summer, it is monsoon season in AZ which means the humidity is super high and outside, it is in one word:
Because it is so sweltering and gross outside,
it makes the inside feel that way too sometimes.
Which means the stove and oven are off and I’m using the crock pot.
This recipe is one that came together out of shear laziness!
I had all the ingredients to make chicken fajitas, but I didn’t want to stand at the stove making it. It was during the time I was still working full time, and when I got home, the last thing I wanted to do was cook. So I said let’s see how it turns out in a crock pot!
All you need is:
1/2 onion sliced
3 bell peppers sliced
3-4 chicken breasts
1 packet fajita seasoning
Put sliced onion and bell peppers (any color, I buy what is on sale) on the bottom of the crockpot, add chicken breast (I’ve used both thawed and frozen chicken), then cover chicken and veggies with seasoning packet (I’ve even used taco seasoning and it tastes just as good).
Cook on low for 4 hours or high for 7-8.
Shred chicken when there is 1 hour to 30 minutes left and let it continue to cook.
Serve it up in some warm tortillas with some shredded cheese, sour cream and salsa.
It really is so yummy.
I made this dish for some friends once and the husband was sure to get the recipe so his wife could make it!
The ingredients can be adjusted to meet the size of the crowd you are feeding. For example, I have a small family so I only use 2 bell peppers and 2 chicken breasts. You can always use a whole onion, 4 bell peppers and 4 or 5 chicken breasts if you are feeding a larger family. Cook time shouldn’t change, you just may want to add a little extra seasoning.
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