As a full-time employee, I don’t always feel like cooking by the time I get home. The problem is I much prefer a home-cooked meal over eating out.
I turned to my Crock Pot to help me with this problem and am so glad I did!
I use it at least once a week now and absolutely love the fact that I can prepare something in 10-15 minutes in the morning, let it cook all day, come home and dinner is ready.
I am eternally grateful to the inventor of this ingenious appliance.
Crock Pot Chicken Fajita Soup; Recipe or Not
1 – 1 ½ lb boneless skinless chicken breast
1 small onion, roughly chopped
2 bell peppers, roughly chopped
1 qt. low-sodium chicken or vegetable broth
Juice from 1 lime
1 ½ T fajita seasoning (or 1 pkg.)
½ t chili powder, optional
Dash of cumin, optional
Dash of cayenne, optional
Salt & pepper to taste
Toppings: shredded cheese, tortilla chips, cilantro, sour cream, avocado
THE PREP: Combine all ingredients in Crock Pot and cook on Low for 8-9 hours. (How easy is that?) Once it has finished cooking, use two forks to shred the chicken breast in the Crock Pot and serve!
Vegetarian/vegan version: use 1-2 cans of drained & rinsed black or pinto beans and vegetable broth, top with cilantro and tortilla chips
Notes: I tried to make mine as low-sodium as possible so I used a fajita seasoning containing no salt and vegetable broth with very little sodium. I used yellow and orange peppers but any kind of bell pepper works. Aaand one final note, I recommend starting small with the seasonings, let it cook, then finish by seasoning to taste. My seasoning measurements are simply estimates.
Hot and delicious meal. Ready and waiting. Problem solved!