Since I was running low on groceries and was ready to use up a package of boneless chicken thighs, I decided to cook them in the Crock-Pot. But what was I going to do with them? I didn't want to make anything creamy and didn't want anything plain. Looking through my pantry and freezer I came up with the ingredients for my fajita chicken!
I had a bag of frozen bell pepper strips from Trader Joe's I've been meaning to use. In my pantry, I had a package of fajita seasoning. And in my fridge I still had half a jar of Salsa Verde ( green salsa) that I had used for enchiladas last week.
That's when this dish came to life! I seasoned the chicken with salt, pepper, and all purpose seasoning. Then I arranged them in the slow cooker. (I used my 6qt for this). Next I sprinkled the chicken with the packet of fajita seasoning and topped that with Salsa Verde. Yummm! On top of all of that, I poured in the bag of peppers! I turned the Crock-Pot on high and slow cooked it for 4 hours!
When it was time, I shredded the chicken and stirred it around in the sauce and juices from the cooking process. Soooo good!
I decided to toast some tostada shells in the oven and make crunchy chicken tostadas as our dinner. This chicken is a great way to make quesidilas, fajitas, chicken tacos, or like me, tostadas.
Recipe for:
Crock-Pot Fajita Chicken
8 boneless chicken thighs
Salt & Pepper
1 packet Fajita seasoning
1 1/2 cup Salsa Verde (mild green salsa)
1 bag frozen sliced bell peppers
1. Season chicken and arrange in crock-pot. Season with salt and pepper. Sprinkle packet of fajita seasoning on top.
2. Next pour the salsa over the chicken. Top with the sliced peppers!
3. Cook on hight for 4 hours or low for 6-8 hours.
*6qt crockpot is best for this recipe
Recipe for:
Chicken Fajita Tostadas
Chicken from the Crock-Pot
Tostada shells ( toasted as directed)
toppings:
Lettuce, shredded cheese, tomatoes, ranch dressing, salsa, sour cream.
1. Scoop chicken into tostada shell. Top with whatever toppings you like! Serve away!
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