Monday, June 9, 2008

Easy Crock-Pot Chicken Fajitas

This is a great dish to make in the morning in your crockpot and have dinner ready when you get home in the evening.

Frozen chicken breasts (enough for 1 per person plus a couple extra if you want leftovers for lunch the next day)
1 - 2 bags frozen triple peppers and onion mix (we like a lot of peppers and onions so we use 1 1/2 - 2 bags)
Large jar of favorite salsa
1 packet fajita seasoning (found with the Mexican food items)
1 - 2 cans drained and rinsed black beans (optional)
Whole wheat flour tortillas
Favorite toppings: low fat sour cream, avocado or quacamole, lettuce, cheese, black olives

Put frozen chicken breasts in the crockpot (make sure they are frozen, this will help make sure they don't over cook). Add frozen peppers and onions. Sprinkle fajita seasoning on top. Pour large jar of salsa on top. Cook on low for 8 - 10 hours. About an hour before serving add black beans if using and heat through.

Serve with tortillas and toppings.

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