Wednesday, March 20, 2013

Super Delish Pulled Chicken Fajitas

Winter is almost over, but even with spring, it's nice to have some warm delicious comfort food.

One of my most favourite (and easiest) meals to make is Pulled Chicken Fajitas. I’m a busy lady, and if there’s one thing I love, it’s coming home after work, or errands or even a play date, and dinner is already prepared and ready to eat. Or, I can just put it on in the morning and not have to worry about dinner all day long. Amazing.

For this to happen (unless you are blessed to have a housekeeper who makes your meals!), I must introduce you to my good friend: The Slow Cooker.  

Many people have one sitting in their cupboards, but they don’t use it to its fullest potential. Dust those babies off and be prepared to make a delicious meal that you, your friends and family will love!

I originally found this recipe in a Company’s Coming cookbook, but have gradually taken my own spin on it. My mom likes to call this “A Variation on a Theme.”

**Disclaimer: I am not a pro at making food look “good” for pictures … but I’m pretty good at making it taste delicious.

Pulled Chicken Fajitas

Prep Time: 5 minutes
Cook Time: 7-8 hours
Serves 6

 1 lb boneless, skinless chicken breasts (approx. 4 or 5)
1 packet taco seasoning
650 mL salsa
      I prefer to use Medium Salsa to give it a bit of a kick, but depending on your taste buds, you can use Mild or Hot. Remember that the taco seasoning will add spice as well.
Tortilla Shells, soft

Red pepper slices
Tomatoes, diced
Sour cream
Anything you like to add to your fajitas

Place the chicken breasts in the bottom of your slow cooker.

 Sprinkle the taco seasoning over the chicken.

Top with the jar of salsa. It will look like there is way too much salsa, but trust me, there’s not!

Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4. If you are cooking it on high, keep an eye on it towards the end of three hours. You want to make sure that it doesn’t dry out the chicken.

After the 7-8 hours (or 3-4), take two forks and “pull” the chicken apart. It will easily flake. Mix it all up with the salsa. 

(This is where the earlier disclaimer comes in!)

When ready to serve, I like to use tongs, that way the extra juice doesn’t make the fajitas all soggy.

Top with your favourite fajita toppings and presto! You’ve got a delicious meal that barely took you (personally) any time to make.

Enjoy and then let me know how yours turn out! Did you do your own "variation on a theme"? I love hearing how others tweak recipes.

Have a great Wednesday!