House For Six

Super Easy Crockpot Fajitas

Deme Crinion1 Comment

This could be my shortest post ever because this recipe is so dang simple.  But it certainly doesn't sacrifice flavor for ease!  We made another batch of these chicken fajitas last night and I had to pass this easy-peasy summer meal on to you as we plow our way through the hot months of oven avoidance.

A couple weeks ago my dear friend Andrea made an extra large batch of this stuff and dropped some by for our family.  The chicken was so juicy and flavorful, so naturally I begged her for the recipe.  "Italian dressing"  she said, "that's it."  Really?  Yes, really.   We've made it ourselves twice now and both times landed ourselves a super flavorful meal where I barely had to lift a finger. 

Here's what you need to make your own batch of crockpot chicken fajitas:

I usually rinse and trim my chicken first.  And I typically use red and green peppers, but I had used them in a meal earlier in the week.  See?  Easy - throw in what you have.

You can use any kind of Italian dressing you wish, but have to say I preferred our Kroger brand dressing over the Newman's for this particular meal.  (We love many Newman's Own products!).  If you use a zesty Italian, it will be.....well, zestier.

I use forks to shred the chicken with about 30 minutes left of cooking time so it can soak up all those great juices.  Then serve it up with warm tortillas and your favorite toppings.  One night we ate it up just like this and another night we added refried beans and spanish rice for sides.

On the days I use my crockpot, I'm so glad to have dinner taken care of early....which may or may not be because I'm a "what are we doing for dinner?!?!?" at 4:30 kind of gal. What's your favorite crockpot recipe?

Thanks so much for reading! We would love to hang out!

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