Freezer Meal: Slow-Cooker Chicken Fajitas

Moist and tender slow-cooker fajitas that are a quick & easy freezer meal

I've made an effort to use my slow-cooker more this fall and winter because I truly do enjoy coming home from work to find dinner, for the most part, ready to go.  The only downfall is that much of the cooking in it I can't do because I'm away from home for more then 10 hours.  Most slow-cooker
meals can only be cooked for 7 or 8 and chicken is 3-5 hours, depending on the cut.  That being said, I can certainly plan slow-cooker meals for the weekends and now during the week J can throw the ingredients in.

This is one of those super easy meals that is literally thrown in - no prep necessary.  I try to always have a couple of freezer meals on hand so if I forget to take something out for dinner or we just aren't interested in what I had planned, we have a back-up.

It's an easy recipe to adjust - double for larger families or halve it for smaller.  Although leftovers are delicious too......


 Freezer Meal: Slow-Cooker Chicken Fajitas
Serves 4

1 1/2 pounds boneless, skinless chicken breast halves, trimmed {about 2-3 chicken breast halves}
2 peppers, julienned
1 small onion, julienned
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1 teaspoon honey, optional
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 jalapeno, seeded and minced, optional
1/4 cup chopped cilantro, optional
flour or corn tortillas
1 cup shredded cheese
sour cream, guacamole or whatever you prefer for toppings
To prep for the freezer: 
In a freezer-safe bag or container, place the chicken breasts, peppers, onion, lime juice, olive oil, honey and spices.  Remove air from bag and seal.  Label and place in the freezer until ready to use.
When ready to cook:
Remove the previously prepped bag from the freezer the night before and place in the refrigerator to allow it to un-thaw.  It's ok if it's not completely unthawed.  Dump all contents into a slow-cooker {pressing bag to try and remove as much of the spice mixture as you can} and cook on low for 4 hours.  If chicken was still frozen it may take up to another hour to cook.
Turn off the slow-cooker and open lid.  Shred chicken with 2 forks and stir back into the juices.  Add cilantro and stir into the chicken mixture.  Warm the tortillas slightly {can be microwaved for 10-15 seconds} and assemble.  Place some chicken, peppers, onions and cheese in each tortilla.  Add optional toppings such as sour cream or guacamole.  Serve.

1 comment:

daisy g said...

Oooh, these look good.
Hmmm...I wonder if J could hook up a time to your crockpot so that you could set it to start at a certain time. Our oven does that, but I haven't been brave enough to use it. Slow cookers are a bit safer it seems to me.
Enjoy your weekend!