Crock Pot Chicken Fajitas Recipe
Preparation Time: 10 minutes in the morning. Cooking Time: 3-8 hours in the slow cooker, depending on the setting you select, and 20 minutes before serving the meal. Serves: 4-6 people
- 5-6 chicken tenders
- 1 15- oz. can of black beans
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 2 bell peppers seeded and sliced into long strips
- 1/2 sweet onion sliced into long strips
- Oil for cooking
- Package of 8 large flour tortillas
- Shredded cheese
- Sour cream
- One package of Zataran's or Mahatma yellow rice mix
Step 1: Prepare the slow cooker.
In your slow cooker, combine the chicken tenders, black beans, garlic, cumin, paprika, onion, salt, and chili powder. Set your appliance on low to cook for 6-8 hours, or on high for 3-4 hours.
Step 3: Shred the chicken.
Lift your crockpot lid and use two forks to shred the chicken, fajita-style. When it's fully cooked, the chicken should practically fall apart under the utensils. When you are done shredding, replace the lid and turn the slow cooker off.
Step 4: Sautee vegetables.
Heat two tablespoons of cooking oil in a skillet over medium-high heat for a few minutes. To see if it's hot enough, sprinkle a few drops of water over the skillet; they should sizzle. Coat the bottom of the pan with oil by rotating the skillet. Sautee the peppers and onions. The peppers are done when they are lightly browned. Similarly, the onions should be softened and lightly browned. When they're done, place them in a bowl and set it aside.
Step 5: Once the rice is tender, you can start serving the fajitas. Here's how to assemble them:
Set a tortilla on a serving plate and slather it with a teaspoon of sour cream.
Down the middle of the tortilla, add a few spoonfuls each of rice, chicken and beans, and sauteed vegetables. Top it off with a few spoonfuls of cheese.
Fold in the sides, and dig in!