Have I told you about my great love for Taco Bell?
No, seriously, this isn’t a joke.
Years ago (BFRD = Before Real Food Days), I had an intense love for all things Taco Bell. That silly (adorable) little dog, bean burritos, and crunchy tacos. How I ever convinced myself that stuff tastes like food, I don’t know. But, the love was intense and unquenchable. As a college student, without a job, living at home, I’m sure I cared more about the fact that a burrito cost $.25 versus the actual taste. As time went on, I got smarter (thank you college) and started to question:
Are those really beans?
And the meat? What is that stuff?
Does cheese really look like elastic and glow?
Over time, my budget increased and taste-buds matured. My beloved Taco Bell just didn’t cut it anymore. I moved on to “finer-quality” taco restaurants.
Then, real food hit. The glory of real beans–soaked, cooked in a bit of salt, and served steamy hot. The taste of grass-fed meat, so rich and satisfying. The realization of real raw sour cream. And cheese. Oh, heavens. Topped off with fresh veggies. Suddenly, not a single taco joint in town could satisfy the cravings of a real homemade taco or fajita.
Tacos, fajitas, anything in a flour tortilla and topped with an array of colorful choices continues to be my most desired dinner. The desire takes over weekly. As much as a homemade taco dinner sounds easy, and trust me, it is, I often long for a simpler, easier homemade taco or fajita. The chopping of the veggie assortment, the sauteing the peppers, and perfectly seasoned and cooked meat is often more than a tired mama can handle.
Enter my friend the crockpot.
These fajitas are made in the crockpot, with a whole pastured chicken. Perfectly seasoned with a mixture of dried herbs and a hint of soy sauce and squeeze of a lime. Only five minutes of prep and a few hours later a delicious and fresh fajita dinner is waiting to be served.
This meal is also budget-friendly. By using a whole chicken, our family is able to enjoy leftovers for days. Taco salad, nachos, and taquitos are served regularly following fajita night. Don’t forget to save the bones to make a delicious, nourishing homemade chicken broth.
Crockpot Whole Chicken Fajitas with Corn and Cilantro Saute
Corn and Cilantro Saute (optional):
- 1 TB butter
- 2 cups corn frozen
- 1 TB red onion diced
- 2 TB cilantro chopped
- 1 tsp lime juice
- 1 pinch salt to taste
In a small bowl, mix together: chili powder, cumin, oregano, and salt. Rub the spice mixture on the chicken.
Add the chicken to the crockpot (I use this one). Top the chicken with sliced peppers, onion, and minced garlic.
Pour the soy sauce and squeeze the lime juice over the top.
Cook the chicken in the crockpot for 5-6 hours on low. When done, the chicken will easily fall off the bone.
For the Corn and Cilantro Saute: In a skillet (I use my cast iron skillet), melt 1 TB butter. Add the onion and saute' until translucent (3-4 minutes). Add in the corn and cilantro. Saute' for 5-7 minutes. Squeeze a hint of lime juice over the top. Serve on top of chicken fajitas.
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