Chili Lime Crockpot Fajitas
Two of my favorite things: Mexican inspired food and meals that cook themselves. Though I normally like to tinker around and play in the kitchen, I had a serious case of the “Mondays” this week. Nothing cures a bad case of the Mondays, like some Mexican food…nothing. This recipe for Chili Lime Crockpot Fajitas is perfect for getting a jump-start on your Monday night dinner. I took some frozen chicken breasts out of the freezer Sunday afternoon. Threw them in the microwave on defrost for 2 minutes, just so I could pull the pieces apart, and dumped those bad boys into the slow cooker. Easy. Peasy. Lemon Squeezy.
Fast forward through my 8 hour work day and an extended trip to HomeGoods and Target…I was beat. Not to mention I was more than ready to shove my face with the first piece of junk I laid my eyes on. Fortunately for me, there was some savory, tender, melt in your mouth fajita chicken ready to go on the counter. The smell alone made me forget all about my ice cream and chocolate day dreams from the car ride home.
With my mind back on track, I did a little minor vegetable prep, sautéed some veggies, and quickly whipped up the Cilantro Lime Cream Sauce. The cream sauce is nearly my favorite part, plus I have a mountain of cilantro growing in my kitchen as we speak. With this recipe, store-bought fajita or taco seasoning will work perfectly, but if you have an extra five minutes, click HERE for my homemade version of taco/fajita seasoning. It is super easy to make with less sodium than the store-bought varieties.
For the fajitas, I prefer the simplicity of bell peppers and onions as the vegetable, but you could definitely load up with any veggie goodness you have on hand. On occasion I’ll add some fresh spinach for a little extra bulk or grab some garden tomatoes if they are growing out of control. Salsa or black beans would also make a tasty addition! Hope you have a chance to try out my Chili Lime Crockpot Fajitas. Let me know your thoughts in the comments!
Chili Lime Crockpot Fajitas with Cilantro Lime Cream
Ingredients
- 2 pounds of boneless, skinless chicken (I use breast meat)
- 1 cup chicken stock
- 2 cloves garlic, minced
- 2 tablespoons “taco/fajita” seasoning
- 1 teaspoon Trader Joe’s Chili Lime Seasoning (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 fresh peppers, one each of red, yellow, and orange, julienne
- 1 red onion, sliced
- 1 teaspoon olive oil, or oil of choice
- 10-12 small, corn tortillas
- 1 cup shredded sharp cheddar
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 1 tablespoon cilantro, finely chopped
- 3 jalapeno, sliced
- 3 limes
Instructions
- Combine chicken stock and garlic to the bottom of a slow cooker.
- Place chicken over liquid and top with 2 tablespoons of fajita seasoning, 1/2 teaspoon chili lime seasoning, salt, and pepper.
- Cover and cook on low heat for 6-8 hour, or high heat for 3-4 hours, or until chicken is tender and easily shredded.
- Remove chicken and shred. Discard excess liquid and place chicken back into the slow cooker and keep warm.
- Preheat oven to 350
- Add oil and the juice of one lime to a large pan. Heat over medium-high heat. Add peppers, onion and remaining tablespoon of fajita seasoning.
- Cook for 4-5 minutes or until tender, then set aside.
- Place tortillas on a large baking sheet and top with cheddar cheese. Place in oven until cheese is melted and edges are slightly crispy, 2-4 minutes.
- While tortillas are in oven, combine sour cream, yogurt, juice of 1 lime, cilantro, and remaining chili lime seasoning. Add salt and pepper to taste and combine.
- Divide chicken and vegetable mixture evenly among tortillas. Top with sliced jalapenos and drizzle with cilantro, lime cream. Cut remaining lime into wedges and squeeze over fajitas for additional flavor.
