Fajita Chicken

This is an easy recipe with ingredients that I often have on hand. The best part is that the leftovers can be served over tortillas or rice.Beans and Tomatoes

  • 4 chicken breasts
  • 3 tsp fajita seasoning (see below for a recipe I modified)
  • 2 cloves garlic
  • 2 cans of diced tomatoes
  • 2 -3 assorted peppers ( I used sweet green and cubanelle peppers for this batch)
  • 1 onion
  • 1 large can of cannellini beans (drained)
  • avocado, sour cream, cheese for garnish

Fajita Seasoning Mix
2 TB. chili powder
1/2 TB. salt
1 TB. paprika
1 TB. sugar
2 tsp. chicken boullion (crushed cubes or powder from a jar)
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. (or more!) or crushed red pepper flakes
1 tsp. ground cumin
-Mix together in a bowl.

Brown the chicken, peppers, onions, garlic, in a large skillet

Transfer into the slow-cooker, add the tomatoes, beans, and fajita seasoning.

Cook on low heat for 6-8 hours.

See serving photo below for garnish!  YUM!

Browning the chicken after coating with fajita spices

Browning the chicken after coating with fajita spices

Serve with avocado and sour cream or cheddar cheese.

Pick-A-Pepper Tex-Mex Chicken

This has become my go-to chicken recipe. It started from a Martha Stewart recipe I found online. I made this a couple of weeks ago (no photos unfortunately – I need to get on that!) and I will share the latest version with you here. It’s all about the peppers!

  • 1 family package of chicken thighs (usually 8 thighs)
  • 2 Poblano chilis (chopped)
  • 1 green pepper (this was a fresh farmer stand Honeyoe Falls pepper)
  • 2 Cubanell peppers
  • 1 sweet red pepper
  • 2 tbsp canned Chipolte peppers (in sauce)
  • 1 can of Pinto beans
  • 1 medium onion
  • 1 jar of salsa (use a good brand it’s worth it)
  • 2 tsp oregano
  • sea salt and course ground pepper
  • sour cream
  • avocado

Place de-skinned and washed chicken thighs on bottom of crock pot. Rinse pinto bean and spread on top of chicken. Empty jar of salsa into crock pot. Chop peppers and onion and spread on top. Sprinkle oregano, salt and pepper and chopped Chipolte peppers as the final layer.

Cover and cook on low heat for 8 hours. I don’t open the lid until the last hour when I stir and take the bones out of the mixture. By this time the chicken falls easily from the bones.

Serve with rice and over warmed tortillas with sour cream, avocado and salsa as a garnish.