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.
- 1 whole pastured chicken (3-4lbs), rinse and pat dry
- 1 lime, squeezed
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp good-quality salt (where to buy)
- ½ tsp. garlic powder
- 2 TB organic soy sauce (where to buy)
- 1 TB pastured butter
- 2 cups corn (frozen)
- 1 TB red onion, diced
- 2 TB cilantro, chopped
- squeeze of lime juice
- 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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