Today’s recipe falls into the this-looks-like-a-good-freezer-meal-to-take-to-my-daughter-when-her-baby-is-born category. And since that baby is due in early April, February is none to soon to test some new dishes before investing in double batches and freezer bags.
This recipe comes from the Eat at Home website, and it was unbelievably easy to put together. And because once it’s served, diners can add their own toppings, I could make mine non-dairy (as in the photo above) while the Man of Steel piled his high with cheese and sour cream.
I will do a few things differently before preparing it again. First, the chicken breast seemed a bit dry, so I’ll try hindquarters next time. Second, I’ll cook it on low rather than high as the meat was fall apart done long before the suggested cooking time. Third, I’ll spread my tortillas with refried beans to add another layer of flavor.
Crock Pot Chicken Fajitas
1 pound boneless, skinnless chicken breasts or 2 pounds skinless chicken hindquarters
3 peppers, sliced (green, yellow, orange, or red)
1 large onion, sliced
1 package taco seasoning
Place sliced vegetables in the bottom of the crock pot. Put meat on top and sprinkle with taco seasoning. Cook on low for 6 hours or on high for 3 hours. Remove meat from pot and cool. Shred with a fork and place back in crock pot. Stir everything well.
Serve hot on tortillas. Top with your favorite toppings: salsa, cheese, sour cream, guacamole, lettuce, onions, olives. Spread refried bean on the tortilla first, if you like.
