Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy crock-pot recipe for Chicken Fajitas. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and they’ll be ready by the time everyone is hungry in the evening.
Most of you have gathered by now that my family is a big fan of Mexican-inspired meals. We use Mexican spices constantly and eat some version of southwest Tex-Mex or Mexican food a few times a week.
Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with that southwestern flavor I crave. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time.
I also love how pleasing the orange, green and red bell-peppers look when cooked and served in the chicken. This is one of those easy recipes that takes very little effort but looks as good as it tastes.
I’ve made these Chicken Fajitas many times and served them wrapped in tortillas. They’re also delicious as Chicken Fajita Bowls served over rice.
Crockpot Chicken Fajitas
The best part about Crockpot Chicken Fajitas is that they cook in just a couple of hours. I love a recipe that you can prep in the morning and enjoy the smell of all day long but sometimes my schedule just doesn’t allow me to prep that far in advance.
With this recipe, I just slice everything up, toss the meat with spices, onions, and jalapenos in the slow cooker, let it cook for a couple of hours, and add the peppers toward the end of the cooking process. It’s THAT easy to have perfect homemade fajitas for dinner.
Fajitas are traditionally made by grilling meat but I find I enjoy slow cooker chicken fajitas just as much. They also have the (huge) added benefit of not needing any of my attention at all when they cook!
I almost hesitate to call this a true “slow cooked” recipe because the chicken doesn’t take long at all to cook. The whole meal is ready to serve in just about two hours!
This is fabulous when hunger levels are high and patience levels are low or on those days when you had every intention of getting a slow cooker meal together in the morning but it just didn’t happen.
With Crockpot Chicken Fajitas, I can look like I planned everything in advance when in reality all I did was throw a bunch of ingredients in a crock-pot at 3 o’clock.
I like to serve these chicken fajitas on their own, wrapped in tortillas, or over rice. These fajitas have a lovely spicy kick to them.
I’m so excited to share these Rosemary Potatoes with you! They’re everything I want in a side dish – easy, delicious, and loved by my whole family.
Rosemary Potatoes
Crisp roasted potatoes with a fluffy center are one of my favorite ways to enjoy potatoes. Tossed with just olive oil, salt, pepper, and fresh rosemary before roasting, they turn out perfectly every time.
I serve these potatoes for breakfast, lunch, or dinner and I usually double or triple the recipe to keep them in the refrigerator during the week for easy breakfasts.
Tossing the potatoes with fresh rosemary makes them just a little bit fancier without any real effort or extra time spent.
Rosemary Roasted Potatoes
I’ve never met a roasted potato I didn’t like. Roasted Potatoes with Brussels Sprouts and Sausage is one of my favorite dinners. Guests always love these Turmeric Roasted Potatoes with Green Beans too.
Oven roasting results in a crisp exterior and fluffy buttery potato center with almost no skill or effort required. Roasted potatoes are a perfect dish for new and experienced cooks alike.
Roasted Fingerling Potatoes with Chipotle Garlic Sauce are awesomely snackable. They disappear lightning fast any time I make them.
After tossing chopped potatoes with olive oil, herbs, and spices, simply bake them in a preheated oven while you prepare the rest of your meal.
Keep an eye on the potatoes and use a spatula to flip once or twice part way through cooking to ensure that all sides bake evenly.
That’s all it takes to have an impressive roasted potato side dish that everyone at the table is guaranteed to rave about.
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You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!
Inspired by everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.
Peanut Butter Cookie Cups
Made in a mini muffin tin, the small peanut butter cups are the perfect size to hold a peanut butter cup. Press the chocolates into the warm cookies right out of the oven.
I recommend having all the chocolates unwrapped and ready to go when you pull the cookie cups from the oven. Set them on top and press them into the cookies with the back of a spoon to avoid getting chocolate all over your fingers.
The chocolate will melt and then firm up again if the house is cool. When making these in the summer, I like to tuck them into the fridge for an hour or so to speed up the process.
If you choose to make these cookies without the peanut butter cups, the larger cookie cups will sink a bit (you want this to happen!) and create a rich, gooey perfect base for a peanut butter cookie ice cream sundae.
Seriously, what’s not to love about a warm gooey peanut butter cookie, topped with cold ice cream, drizzled with hot fudge or chocolate sauce??
Four Ingredient Peanut Butter Cookies
Seriously, you only need four ingredients to make these cookies.
- creamy peanut butter
- eggs
- light brown sugar
- baking powder
Made in a regular size muffin tin, this recipe will make 6 cookie cups that are the perfect siz
Coffee cake muffins that are so good you will feel like they came from your favorite bakery! There is streusel on top and in the middle too!
We have taken our buttery delicious coffee cake recipe and transformed it into a convenient muffin. You can grab one on the way out the door to work or send it with your kiddo in their lunch.
Ok, every time we travel there’s a little bit of a fuss about who wants to eat what as we are stuck in the airport waiting on a layover. Thankfully the layovers are never too crazy, but with a little time to kill and hungry bellies to feed, I don’t mind grabbing a few things from a few places and everyone meeting back at the tables to eat together. Every single time someone doesn’t think anything at all sounds good and that’s usually the one that ends up with a bagel or muffin. It’s generally a certain child, but I’ll keep HER name a secret.
Coffee cake muffins are a go-to but I’m learning that not all are very moist. In fact, many end up pretty darn dry and bland so last year I set out to make a perfect coffee cake muffin that would rival any ol’ coffee shop in town, and this is it.
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