I don’t know about you, but there’s something about the warm temperatures that makes me lose motivation to make dinner most weekdays during the summer.
Call me burnt out from the end of year craziness or the sun, but sometimes you need a recipe to kickstart your meal planning and cooking…. and this crock pot chicken fajita recipe from @lizadams was it!
Thankfully it was beyond easy to prep and after two and a half hours, dinner was served! It was super clean, flavorful and delicious alongside the homemade tzatziki sauce, roasted chickpeas, garlic rice, feta cheese, microgreens and pita! And yes, everyone ate it 😉
Here’s to simplifying dinners this summer… and beyond!
Crock Pot Chicken Fajitas from Liz Adams
Ingredients:
for the chicken:
1 lb of skinless, boneless chicken breasts
2 bell peppers of your choice, sliced
1/2 white onion, sliced
2t Garam Masala
2t cumin
2t smoked paprika (I used regular and it was fine!)
salt + pepper
extra virgin olive oil
1 cup of water
for the homemade tzatziki:
2 cups plain greek yogurt
zest of 1 lemon
juice of 1/2 lemon
1 small cucumber finely chopped
a few sprigs of dill, chopped
2 cloves of garlic, grated
salt + pepper
extra virgin olive oil drizzle
Optional: feta cheese, rice, roasted chickpeas, microgreens/lettuce, pita!
- With your crock pot/slow cooker set on high, drizzle olive oil into the bottom and add your sliced peppers and onion. Lay chicken on top and add your seasonings. Pour in one cup of water and stir to combine. Let cook for two hours on high.
- While it’s cooking, prep the tzatziki and any toppings you’d like.
- After two hours, take chicken out of crock pot and slice. Put chicken back into crock pot and cook on low for another 30 mins or until you’re ready to eat! *you can also move to warm setting, as your chicken should be cooked by now!*
- Layer up everything in a bowl, add some pita on the side and enjoy!
Living Cleaner, Easier & Safer 