Crockpot Chicken Fajitas

Chop, season, cook...Eat! This meal is so easy! Even in the summer, I use my crockpot at least once a week. Last night, I made these Chicken Fajitas.

I put the the chicken mixture on top of my Cauliflower Spanish Rice (post below).

Then, this morning I decided to take my Mexican streak a litle further and I mixed up some Grilled Corn Salsa. These three go amazing together, or you can eat them all alone. Enjoy!

CROCKPOT CHICKEN FAJITAS
What you need:
2-4 chicken breasts
1 sweet onion, cut into strips
1 bell pepper, cut into strips
1TBSP chili powder
1/2TBSP cumin
salt & pepper to taste

How to:
Put everything in the crockpot and cook on low for 4-6 hours. Once chicken is no longer pick. Cut into cubes or shred and place back into crockpot until ready to eat. You can add some lime juice and/or cilantro for more flavor.

GRILLED CORN SALSA
What you need:
2-3 ears of corn
2-3 hatch chilies or canned green chilies
2-3 tomatoes, diced
1/2 sweet onion
1/2 green bell pepper, chopped
1/4C chopped cilantro
1-2TBSP lime juice
1TBSP chili powder
salt & pepper

How to:
Grill corn, chilies (if using fresh) & onion. Combine all other ingredients in a large bowl. When the grilling items are done, cut kernels off corn, chop onion & chilies. Add all to the bowl and mix well. Serve!

All of these make great toddler foods too!! Here's Tilman's portion >