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Sunday, February 3, 2013

Eat Something Sunday: Football Fajitas


Today is Super Bowl day. If you live in the US, or follow US sports/entertainment at all, it is pretty likely you knew this already. In the house I grew up in, not all of us were always interested in the game itself (I *do* love the ever-ridiculous commercials), but we always all liked the food. My mom's Super Nachos are a family favorite.

While not nachos, my Eat Something Sunday offering today is from the same TexMex realm: crock pot fajitas. Yes, I've called the post Football Fajitas but that's really just to be thematic with the spirit of the day. I've not actually made these in conjunction with football at any time. Anyhow, the recipe is easy peasy and a great one for a gathering as it can be easily increased in size and mostly just gets on with things while you go about your day.


Crockpot Chicken Fajitas
(adapted from Stacy Makes Cents)
Serve 4-ish

3-5 bell peppers (any color)
2 medium-sized yellow onions
1.5 lbs (or thereabouts) boneless chicken breasts or thighs (not pictured)
1/2 cup chicken broth
1 tsp garlic salt
3 Tbsp cumin
2 Tbsp chili powder (more or less to taste)
Juice of 1 medium lime (or 2 dinky limes)
**optional: 1 jalapeno

Large soft flour tortillas

Toppings as per your preference (sour cream, salsa, cilantro, shredded lettuce, etc).


1 - Chop your vegetables. Here I've used the 3 peppers pictured in the ingredients, plus 2 others that were less pretty that I had available. Don't skimp on the vegetables as they do cook down quite a lot. Don't chop them too thinly for the same reason. Chunky chops now = hearty filling later. Put the vegetables in the bottom of your Crockpot.

2 - Place your chicken on top of the vegetables and pour over the chicken broth.

3 - Season away! Sprinkle the chicken with the cumin, chili powder, and garlic salt. Finish with the lime juice. It may look like a lot, but it isn't. Set the Crockpot to LOW and come back in 5-6 hours.

4 - The chicken at this point looks almost ashy with the heated-on spices. But that's a good thing! Get in there with 2 forks and shred the chicken up. Give it a taste - you may want to adjust the seasoning at this point. Stir the shredded meat into the vegetables juices and leave it for 15-20 minutes to allow the flavors to really mix together. (If you don't plan on serving it for a while, just turn the heat to "warm" and leave it covered until you're ready. It'll be divine).

Serve it up with whatever toppings tickle your fancy (using a slotted spoon makes things easier). It's very delicious with cilantro lime rice (I make mine in the oven).

This is such a low effort recipe that serves up a high payout of flavor! I hope you enjoy it!

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