Recently, I’ve experimented with making slow cooker/ crockpot fajitas. The first time was not so great. I put the onion and peppers in too soon and they got too soft. This resulted in a soup-like consistency. The second time they turned out perfect! I made them for Cinco de Mayo for my family who all said they were fantastic. I paired them with my ‘famous’ Pina Coladas and the best guac ever! You can find the recipes in this post.
1. First, take the most amazing fajita marinade that I’ve blogged about here (ingredients below) and put them in the crockpot.
2. Add chopped chicken. Cook on slow for 3-4 hours.
3. Next, cut up onion and peppers and put them in a deep stove top pan.
4. Use a measuring cup or ladle spoon about 3 cups of the marinade int0 the deep pan and cook on medium-high heat. Stir often.
5. Once the onions and peppers are soft, pour them back into the crockpot.
6. Put crockpot heat to warm and leave until before serving.
7. Drain off the extra marinade before serving.
Enjoy!
- Fajitas
- 1- red pepper
- 1-green pepper
- 1-yellow or orange pepper
- 1- large yellow onion
- 2 pounds boneless skinless chicken
- Fajita Seasoning/marinade ingredients:
- ¼ Cup freshly squeezed lime juice
- ½ Cup water
- ¼ Cup olive oil
- 3 cloves garlic crushed
- 4 teaspoons soy sauce
- ½ teaspoon salt
- 1 teaspoon liquid smoke flavoring
- 1 teaspoon ground black pepper
- 2 Tablespoons freshly chopped cilantro
- Take the most amazing fajita marinade that I've blogged about here and chopped chicken in the crockpot together. Cook on slow for 3-4 hours.
- Next, cut up onion and peppers and put them in a deep stove top pan. Use a measuring cup or ladle spoon about 3 cups of the marinade int0 the deep pan and cook on medium-high heat. Stir often.
- Once the onions and peppers are soft, pour them back into the crockpot. Put crockpot heat to warm and leave until before serving.
- Drain off the extra marinade before serving.
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P.S. In case you noticed, yes I used the same main image on my original recipe as well as this one. They are the same recipe, just different ways of cooking—so I thought it would be okay :).
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