Easy-Peezy Crock Pot Fajitas

What a FABULOUS weekend! I had so much fun celebrating birthdays and seeing family and friends up in Minneapolis.  As always, time flies by too fast when you’re having fun.

What’s everyone doing for the 4th of July?  Got any fun plans?  I can’t believe June is already gone! I hope you’re enjoying your summer and taking advantage of these longer days and warmer weather!

Tonight I want to share an EASY, mexican recipe. (Two things I love!)  I got this recipe over on Stacy Makes Cents’ blog. It’s perfect if you have a busy day ahead.  Throw everything in the crock pot before you leave for work in the morning, and it’s all ready when you get home.

These fajitas are healthy, easy and filled with flavor.

Here’s what you’ll need: 

• 1 yellow or green onion, sliced
• 3 sweet peppers, sliced
• 1 ½ pounds boneless chicken breast or thighs
• ½ cup chicken broth
• ½ teaspoon salt
• 2 tablespoons cumin
• 1 ½ tablespoons chili powder
• Squirt of lime juice
• Tortillas
• Fajita fixings

Slice up your onion and peppers.

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies.

Pour chicken broth over top.

Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top.

Cover and cook on low for 8 hours (or on High for 4-6 hours).

When meat is done, shred with two forks and stir back into juices.

Serve meat mixture with slotted spoon on tortillas with your choice of fixings. (I like mine simple)

Enjoy!!!

Easy-Peezy Crock Pot Fajitas
Recipe from here. 

• 1 yellow onion, sliced
• 3 sweet peppers, sliced
• 1 ½ pounds boneless chicken breast or thighs
• ½ cup chicken broth
• ½ teaspoon salt
• 2 tablespoons cumin
• 1 ½ tablespoons chili powder
• Squirt of lime juice
• Tortillas
• Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.