Cooking Baking Eating

I have decided that the slow cooker is not only a great kitchen appliance, it is also an excellent way to terrorize your husband. Especially if he works from home like mine does most of the time.

I had a wild hankering for fajitas the other day and decided I should find a recipe for the slow cooker. I got everything ready early in the morning before I went to work and had my husband put it on the slow cooker in the afternoon. By the time he left for his meeting in the afternoon he was salivating over the smells this chicken was giving off.

This chicken is to die for.

To. Die. For.

And its easy!

First things first, generously spray the vessel of your slow cooker with cooking spray or oil. I didn’t know this trick for a long time which resulted in some very angry scrubbing later. It makes all the difference in the cleanup.

Pile in your veggies on the bottom, and add your chicken broth to the bottom.

Add your chicken to the top of your veggies. I used frozen chicken and it turned out just fine, but using fresh would probably be better. I piled in as much as would fit in my vessel and it turned out to be about 1.5 lbs. Drizzle the chicken with the lime juice and cover the chicken as evenly as possible with the spices. It sounds like an insane amount of spices but trust me, it is perfect! If you want it spicy (mine was not) then use hot chili powder or experiment with some cayenne powder.

I mixed my spices before sprinkling over the chicken, but I don’t really think its needed, just make sure that you cover it relatively evenly. Turn that sucker on and let it run for about 6-8 hours. I let it cook for about 6.5 and it was delicious.

It looks like the spices made a crust on the outside but its deceiving.

I took the chicken out and shredded it before putting it back into the juices and letting even more deliciousness seep into the chicken. My husband wasn’t home yet from his meeting so I decided to let it sit on the warm setting for a while. About 30 minutes later I couldn’t take it anymore and had to break into it.

It was so good! I topped my tacos with just a little cheese and sour cream, but that’s just my preference. I took a picture of my taco and sent it to my husband with the message “Jealous? You should be”. He glared at me when he got home, but promptly got over it when I handed him a plate of tacos.

Since making this chicken, I’ve had it in tacos, nachos, burritos, and just out the container in the fridge. I Love It. The one thing that sucks about this recipe is the saucy deliciousness. It is a very drippy and runny taco. I ended up putting the filling in a small strainer to drain each time I would use it. Or eat with rice and let your drippings flavor the rice! Delicious!

Ingredients:
This recipe makes a LOT of food, but it tastes so good you won’t complain)

• 1 large green bell pepper
• 1 large red bell pepper
• 1 medium onion
• 2 tbs cumin
• 1 1/2 tbs chili powder
• 1/4 cup chicken broth
• Juice of one lime (or 2-3 tbs juice)
• Chicken breasts (I used 1.5 lbs)

Directions:

1. Generously oil the vessel with cooking spray or whatever your favorite method is.
2. Slice the onion and peppers. Add the onion, peppers and broth to the vessel.
3. Add chicken to the top of the peppers and drizzle with lime juice.
4. Sprinkle the spices evenly over the chicken and cover.
5. Cook on low for 6-8 hours (check if possible after 6 hours)
6. Shred chicken and add back to the juices while you heat your tortillas and get the fixin’s ready.
7. Drain the chicken and Veggies prior to putting in your tacos. They are drippy!