I recently made these chicken fajitas, but with my own little twist. It was absolutely, amazingly delicious and the best part? It was incredibly easy! I actually made it while the Hubs was out of town. Usually, when he's not around, I don't attempt anything even remotely time consuming. So, that will attest to the fact that these little fajitas were, in fact, the simplest homemade meal I've made in a while!
Shredded chicken yummy-ness in the crockpot
My fajita before adding my favorite topping which is . . . cheese! =)
A much better picture from the original recipe.
1 1/2 pounds boneless, skinless chicken breasts
Red and green peppers
Juice from 2 to 3 limes
1/2 tbsp chili powder
1/2 tbsp cumin
1 cup frozen corn
1 cup salsa
Flour tortillas, warmed
Sour cream, shredded lettuce, fresh avocado, shredded cheese & jalapenos (but only if you're crazy like my husband)
Place the chicken breasts in the bottom of the crockpot. Slice red and green peppers. You can use as many as you want. I used one of each, but I think it would have been better with two of each. Place the sliced peppers on top of the chicken. Mix the cumin, chili powder and lime juice together and then pour it over the chicken and peppers.
I cooked it on Medium for about 5 1/2 hours. Then I shredded the chicken with a fork. It was so incredibly tender that it basically just fell apart.
Add the frozen corn and salsa and cook until warmed. For me, that was about another 15 minutes.
Then just scoop it onto a warmed tortilla, add your toppings and enjoy! A healthy, delicious meal with just the teeniest amount of prep time... that's my kind of meal! =)
