Saturday, July 27, 2013

A Visit From My Brother

Hello again!

This week my brother flew in to spend some time with my husband, sister, and me.

Noah is my fifteen-year-old (bottomless pit!) brother and he is growing like a weed. He is already taller than Sara and I (Sara and I are over 5'6"). It has been really nice having him here but now I have to keep both him and my husband nice and full! 

Right now in the Southwest, we are in full swing of the monsoon season which means hot and humid days accompanied by flash floods. The rain is a nice change of pace considering the massive drought we've been experiencing but it also means we get almost all of our year's worth of rain in two months. Swamp cooler A/C's do little to cool down your house while the humidity is high and in a place where we are used to the humidity being below 20% on a regular basis, it can drive you mad. Not only do you feel muggy, you also have little motivation to get stuff done, let alone turn the oven on! 

                                        Today isn't the hottest but the humidity is killing me!

So you can see why I have fallen in love with my crockpot! It is seriously my best friend right now.  

Easy Crockpot Chicken Fajitas
(Originally pinned from Eat At Home)

What you will need:
A grocery bag or a small trash bag
Reynolds Slow Cooker Liners
Cutting Board
Chef Knife


4-5 Thawed Chicken Breasts 
3 Bell Peppers (Yellow, Red, and Orange)  (I used the Master's Touch Mini Peppers from Walmart, I cut up the entire bag.)
1 Onion (I used a Yellow onion)
1 Package Taco Seasoning (I used the Old El Paso Hot & Spicy mix)
Flour or Corn Tortillas
Your choice of toppings

1. Place liner in crockpot.
2. Slice up the bell peppers and onions, use the grocery bag to collect the discarded stems and etc.  

                                                      Yay! Makes for an easy clean up.
3. Put the sliced peppers and onions at the bottom of the crockpot. 
                                                                        So colorful!                                                                        
4. Lay the thawed chicken on top of the peppers and onions in the crockpot.
5. Open the taco seasoning and sprinkle it on top of the chicken. 
                              I went ahead and turned the chicken over so that both sides were seasoned.
6. Cook on low for 6-8 hours or on high for 3-4 hours. 
                                                                      I did it on high.
7. Slice the chicken breasts into fajita appropriate strips.
 The chicken will be pretty tender, if it doesn't want to be cut into strips, just shred it!
8. Mix in with the onions and bell peppers.
9. Serve with your choice of toppings! (We are having homemade guacamole...perhaps I shall share the recipe one day!)

Did you catch the stem I accidentally put in the crockpot? Oops. Makes sense now when I pulled some sliced bell peppers from the bag...I must have switched those! Oh well, I pulled it out before I served dinner.

 Caught ya. 
 Taste Review:

Well my husband ate two and got back in line for more. He never left the kitchen... :D :D :D
My sister joined us for dinner and enjoyed it despite not being a fajita fan.
Noah drenched his in Louisiana Hot Sauce, guacamole, and cheese...and went back for more.
This is definitely a meal I would make again because it was so easy and yielded enough to serve the five of us with leftovers. 

Try this meal out! Let me know what changes you make or what toppings you use. 



  1. Just tried it with my family. My parents loved it. To quote my dad "You couldn't even taste the chicken". He's not a chicken fan at all so if something tastes like plain chicken he eats barely any. I already got his request to do this recipe again. We definitely made enough for a family of 4-5 for our little 3 person family. Though we did determine that due to how big our chicken breasts were we needed to add at least 1/2 a packet more of seasoning due to our preferences for spiciness. Thanks so much for this recipe.