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.
This Italian Red Wine Roast Beef slowly cooks in the crock-pot creating an unforgettable dinner with almost no effort at all.
This smells absolutely fantastic as it slowly cooks through the day.
Crockpot Roast Beef
I could hardly wait to taste this pot roast the first time I made it and let me tell you, it did not disappoint. Seasoned with a light blend of Italian spices and then cooked in red wine, served with Baby Red Potatoes and Roasted Green Beans this roast is happily eaten by every member of the family.
I’ve been making this Red Wine Roast Beef for a few years now and it never fails to impress. This recipe was originally inspired by a recipe I found over at allrecipes.com. I’ve simplified it over time and the whole family enjoys it.
The aroma, while it cooks, is almost as amazing as the resulting meat. I could eat this roast beef every week all year long with no complaints.
Red Wine Roast Beef
What really makes this Italian roast beef recipe stand out is the red wine that it cooks in. I use a dry red like cabernet or a merlot to fill this roast with delicious flavor. (Not a big wine drinker? I buy these tiny bottles of wine and stash them in the pantry. I use one small bottle each time we make this roast recipe.)
The red wine gives this meat a whole extra dimension of taste. It tastes better than any roast beef I’ve had at a restaurant but is incredibly simple and easy to make. This is a standard dinner time main dish for us by now but we never ever get tired of eating it.
I first made this pot roast with red wine by baking it in the oven. The meat was perfectly tender and fell apart on the fork easily. I had a feeling the recipe would work well in the slow-cooker, too and I was right.
Tender, caramelized meat that clings to the bone and requires just a gentle tug to pull it off makes for the perfect grilled spare rib. Mixing up an easy and flavorful dry rub for ribs makes them even more delicious.
Would you believe that a week ago I had never cooked bone-in ribs?
I assumed that they would be more difficult and complicated than the country style boneless ribs I’ve always purchased. I was wrong. These were so easy; I made them twice just to make sure it would work the same.
Technically, I made three batches, because I mistakenly thought that I could get away with using the crockpot. Let’s just say they were not the same.
In all fairness, the ribs that started in the crockpot were edible and the flavor was great, but the texture was off and there was just no comparison to the grill or oven versions.
Memphis Style Dry Ribs
When I decided to tackle cooking ribs for the first time, I went straight to my personal grilling expert. Chris from Nibble Me This has been an expert in the grilling arena for a very long time now. He first tempted me with the Grilled Smokey Chicken and Bacon Cheeseburger.
Next, he convinced me to grill our steaks using the reverse sear method. I’ve used that method repeatedly and never looked back. (There is nothing else like it, I promise, even if the photos do desperately need to be updated.)
And for further proof that Chris’ recipes have never let us down, his Po’dunk Sauce is the ultimate dipping sauce for any potatoes in your life!
The grilling method here creates perfectly cooked ribs each and every time. I was also thrilled to find out that I