Crock Pot Fajitas
Crock Pot Fajitas
Ok. I’ll admit it. I falling in love… with my crock pot. How did I live this long without one? And how did I not know you can make an entire chicken in a crock pot?
After reading review after review of whole chicken in a crock pot I realized that there were two main complaints about the outcome. 1) The skin falls off and is greasy to deal with and 2) Even though the chicken is moist and tender, the flavor is lost when the skin falls off. We solved this problem in one fowl swoop (pun intended) by cutting off the skin and doing a fajita rub directly on the bird.
My kid liked being responsible for setting the crock pot but he immediately complained that it didn’t sing a song like the rice cooker does. (Sorry to disappoint!) The chicken was amazing and I will never make fajitas another way again. Now for the recipe…
Crock Pot Fajita Recipe
Prep Time: 15 mins Cooking Time: 4 to 5 hours (mostly unattended)
3 to 4 pound whole chicken
1 packet fajita seasoning (or make your own)
1 onion, chopped
1 lemon, cut in half
1 red pepper, julienned
1 orange pepper, julienned
whole wheat tortillas
shredded cheese (we used cheddar and jack)
Remove giblets and rinse chicken inside and out. Pat dry and use kitchen scissors to cut the entire skin off. Rub fajita seasoning all over chicken and place lemon slices inside. Line the bottom of your crock pot with onions and place chicken on top of onions. Drizzle a bit of olive oil on top of the chicken and set the slow cooker on high for 1 hour. When the timer goes off, set the crock pot to low and cook for 3 to 4 hours. Just before the crock pot is done, saute peppers in 1 tablespoon olive oil until just soft. Set out the sour cream, cheese, guacamole and peppers. When the chicken is done, use your fork to pull off and plate chunks of meat. (It will fall right off the bone.) Warm your tortillas and serve. (Note: you can cook this chicken for 8 hours on low if you prefer to prep in the morning and leave it all day.)