Can you believe it’s Monday? Ughh this weekend went by way too quickly.
It’s no fair! Hmmff…
Alright fine, I’ll act my age now.
After the girls headed back home yesterday, Mac and I took a longgg 2 hour nap while Dave was out at a go-kart racing charity event. I was in desperate need of some extra zzz’s so it felt fantastic! I woke up much more energized, cleaned up the rest of the house, and took a walk with Mac while the sun set. Not too bad.
In order to free up time and not have to worry about doing too much cooking while the girls were over on Saturday, I decided to try fajitas in the crock pot.
I’d say they turned out pretty tasty, especially considering the amount of time I spent on prepping – a whopping 5 or 6 minutes.
Four different colors of bell peppers (red, orange, yellow, green), onion, chicken breasts and jarred salsa all layered in the crock pot for fast, hands-free cooking!
Crock Pot Chicken Fajitas
1 tbls olive oil
1 large onion, halved and cut into thin slices
4 bell peppers, seeded and cut into thin slices
2 lbs chicken breasts
1 cup chicken broth
1 cup prepared salsa, divided
1. Place oil, onion, peppers and chicken broth at the bottom of the crock pot. Add chicken breasts on top and pour a small amount (about 1/4 cup) over the top surface of the breasts.
2. Set crock pot to low and cook for about 4-5 hours or until chicken breasts are cooked through and the onions and peppers have softened up.
3. Remove chicken breasts and slice in strips.
4. Carefully pour out most of the liquid. Add back chicken strips and remaining salsa and stir to combine.
This is delicious just on it’s own but I chose to serve in soft corn tortillas and a sprinkle of Mexican blend shredded cheese.