I love spending time in the kitchen preparing meals with love but sometimes we just don't have the time so it's good to have go to quick meals that you can prepare after those crazy days at work but one of my favorite tools to utilize for those busy weeks is the Slow Cooker! It has been a life saver that allows me to still put a delicious warm meal on the dinner table for those days I don't have time for dinner.
Before I had my daughter I prepared 10 meals with my mom that we froze so that I could make in the slow cooker after she was born. It was a game changer for me. Since she was my first, I didn't realize how tired I would be and given that she was born in June, the last thing I wanted was to be in the HOT kitchen.
Since I loved having those meals in my freezer, I decided to introduce a Freezer Meals class to Young Chefs Academy- to share with other busy ladies. My goal is to allow others to serve healthy, nutritious meals to their families at dinner time and by preparing it in a workshop setting at YCA it is also a social activity that is both fun and extremely productive- win win!
Over the past years we have made several delicious meals in the Slow Cooker. The one I am sharing today is very tasty and versatile! After all, who doesn't love Chicken Fajitas?!
This recipe does not require much prep work so it is a good one to remember for those particularly hectic weeks. You will need to chop an onion and a Bell Pepper. The bell pepper can be sliced or chopped (whichever you prefer). The remaining ingredients just have to be tossed in. I am including a recipe to make Homemade Fajita Seasoning below as well- less preservatives. This is a great activity to have the kids help with. Have them do the math when measuring or allow your littlest ones to practice fine motor activities by scooping the spices.
Does cutting onions make you cry? Do you have a trick for preventing that? My mom holds a piece of bread in her mouth. Some people swear by lighting a candle or standing near a running faucet (but we are in a drought so I don't suggest that). I put my onion in the fridge before cutting it to "freeze" the enzymes that make you cry. Or you can do what my kids in class do…. wear goggles!
Either Way why not make it quicker to cut the onion? This is what I do.. After peeling the onion slice off the top and bottom (about 1/4 in off) so that it lays still without rocking. The make slices about 1/4 an inch apart all the way across the onion in the same direction but WITHOUT slicing through to the bottom. Once you have completed that, turn the onion and slice the other direction making a Checkerboard pattern. Again do not slice all the way though. Once you have completed that, cut the onion in half and lay it flat, now simply cut down making perfect chopped pieces!
After you get the onion chopped, Chop up your bell pepper. I used a red pepper because I prefer the flavor but Green will work too. Open up you can of chills and salsa and dump it all in the slow cooker- set and forget it. After 6 hours on LOW, shred the chicken using 2 forks then serve it on top of a salad or make a burrito. Enjoy!
2 Chicken breasts
1 small onion
1 small bell pepper (red or green)
2 cups salsa
1 can green chilies
¼ cup or 1 package of fajita season (Recipe below)
2 TB olive oil
In a Slow Cooker, cook on low for 6 hours – remove chicken from mix, shred then put back in mix. Serve with warm tortillas and top with salsa, guacamole, shredded lettuce, sour cream and shredded cheese or make a Loaded Burrito.
Homemade Fajita Seasoning:
- 2 tablespoons Corn Starch
- 4 teaspoons Chili Powder
- 2 teaspoon Kosher Salt
- 2 teaspoons Paprika
- 1 teaspoon Sugar
- 1 teaspoon Onion Powder
- 3/4 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper