CrockPot Chicken Fajitas

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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.

Slow Cooked Chicken Fajitas - get the recipe at barefeetinthekitchen.com

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.

Zucchini Waffles

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Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance.

Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.

Zucchini Waffles

Zucchini Waffles

I’ve shared dozens of recipes featuring zucchini and other summer squash over the 10+ years I’ve been sharing recipes here on the website.

These Zucchini Waffles can be made with all-purpose flour or with whole wheat flour. If you choose to use whole wheat, follow the notes in the recipe below.

With plenty of fresh zucchini on hand this time of year, these waffles make for a hot breakfast that the whole family enjoys.

The texture of these waffles is amazingly good. I had no idea what to expect from zucchini waffles when I first tried making them and they did not disappoint.

The zucchini taste is slight and honestly indistinguishable, especially after topping the waffles with butter and maple syrup or waffle sauce. The first time I made this, my baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.

My oldest son surprised me by announcing that he likes Zucchini Waffles even more than the classic waffles that we usually make.

Crisp, fluffy Zucchini Waffles are a summer favorite

Zucchini Waffle Recipe

You’ll notice that these waffles contain no oil or butter. It simply isn’t needed here. The shredded zucchini adds a bit of moisture, along with the milk, and egg in the recipe.

Take care when preparing the zucchini and squeeze out as much moisture as possible. I like to place the shredded zucchini in a clean tea towel and wrap it tightly. You’ll be able to easily s

Cheesy Pulled Pork Enchiladas

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Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.

Whether you eat it with a fork or dig in with chips, this is going to be a dinner-time hit.

Pulled Pork Enchiladas in pan

Pulled Pork Enchiladas

Slow Cooked Mexican Pork has been at the top of my favorites list for a while now and I’ve made it at least six times in the past few months.

Every time I made it, I kept thinking that the pork would be great in enchiladas, but we were enjoying it so much on its own, I never managed to try them until now.

 

Pulled Pork Enchilada Casserole

My middle son had been asking for “red” enchiladas ages and these Pulled Pork Enchiladas were made with red chile sauce especially for him.

The whole family loved them and there was barely a serving left in the pan. Over the past few years, I’ve since made them with red or green chile sauce whenever possible.

Layered pork enchiladas

This recipe makes a terrific make-ahead freezer meal. If you are planning to freeze the enchiladas before cooking, layer everything into the pan and cover with foil or a lid and freeze.

A day or two before you plan to serve this, take it out of the freezer and place the pan in the refrigerator. Once thawed, bake as noted above.

Slow Cooker Mexican Pulled Pork

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Slow Cooker Mexican Pork is some of the best pulled pork you can make at home. On its own, stuffed into tacos or burritos, or served over rice, the pork is slightly spicy, with just enough heat to keep it interesting.

Mexican Pulled Pork

Slow Cooker Mexican Pork

The Mexican spices infuse the pork roast as it simmers in the crock-pot; meaning that with very little effort you can have dinner on the table.

I’ve made this pork countless times over the past ten years. After I made this the first time and served the pork in burrito bowls; I couldn’t resist trying my hand at the taquitos that I’ve included below.

 

Mexican Pulled Pork

In the past, I’ve used a sirloin tip pork roast for this recipe, but any pork you enjoy will work. An 8-10 lb pork shoulder works nicely when cooking for a crowd or when you want to have an abundance of pulled pork on hand.

Leftover pulled pork freezes beautifully. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.

Mexican Pulled Pork

Use the Slow Cooker Mexican Pork to make Pulled Pork Tacos, Red Chile Burritos, Quesadillas, or Pulled Pork Enchiladas for easy make-ahead meals.

I highly recommend multiplying this recipe for the largest amount of pork you can fit in your crock-pot. Trust me that you will want to have a lot of leftovers.

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