Sunday, February 26, 2012

Plug it in, head outside. Slow Cooker fajitas!

The world of Pinterest is a good one, although I can see what was once an online place for your favorite things can turn into a bunch of garbage with people being mega-pinners. (If this stuff doesn't make any sense to you, ignore it and head down to the recipe!)
But there are wonderful things to learn from Pinterest, and here is one that I found, tweaked, and instantly found crock pot bliss. The beauty of meals like these is that the ingredients are realistic, simple, and quickly go together. So when you wake up one day and the sun is shining and you just want to head out to enjoy what's there, plug this in and come home, adventure-worn, and walk into a house full of deeeelicious smells.

Very grateful for the original post, here is my take on this "I can't believe this was made in a slow cooker" fajitas...

Slow Cooker Fajitas

1 good sized onion, sliced
3 sweet bell peppers, sliced (those packs of yellow, orange, and red? perfect.)
1 1/2pound chicken breast
1/4 cup chicken broth or water
1/2 tsp salt
2 Tbl cumin
1 1/2 Tbl chili powder
1/2 tsp dried oregano
hot sauce (we <3 Frank's for everything except doughnuts!)
tortillas
Fajita toppings (cheese, sour cream, salsa, etc.)

Looks rather yucky in the cooker.  Have faith.
In a greased slow cooker, put onion and pepper slices. Lay chicken right on top, pour on broth or water. Sprinkle all of the spices (salt through oregano) all over the chicken.  Cook for 8 hours on low, then shred the chicken with two forks.  Add hot sauce to your taste, a twist of lime if you've got it.  Best to serve it with a slotted spoon so you get the goodies and not to broth.  (Stir some of the broth into a can of refried beans for a taste of homemade!)

Shredded up, it's a big pot of yummy.

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