4 boneless skinless chicken breast
1 large onion
3 bell peppers
2 yellow squash
2 t. chili powder
1 t. cumin
1/2 t. salt
1/2 pepper
1 T. ranch powder
juice from one lime
1/2 chicken broth. (I use water with bullion)
Slice all veggies thin, put on bottom of crock pot. Then add chicken and top with seasonings. Cook on low for 6-8 hours, or on high for 3-4. When I am in a hurry I put the chicken on high for an hour or two, then drop to low for 3 hours. This helps speed the process up, while maintaining tender chicken. Shred the chicken when done and enjoy.
Texas Caviar
1 bell pepper
1 onion
3 tomatoes
juice from 1-2 limes
Bunch of Cilantro
1 jalepeno seeded (optional)
1 can of drained corn
1 can of drained black beans
dice all veggies about the same size. This recipe is super fast if done in the choppy chop machine.
Add corn, beans, and lime juice. Season with Garlic Salt and more lime if needed. Serve on top of the the chicken fajitas. It can be served warm or cold. Along with tortillas, sour cream, lettuce, salsa, and any other toppings you like on fajitas. I love to top them with chopped cabbage for extra crunch! This chicken tastes a lot like the shredded chicken from Café Rio.
Another dinner Idea. I also love to eat these two ingredients together as a salad. Today I tried this and it was super yummy.
1 C. crock pot chicken
1 C. Texas Caviar
1 C. shredded carrots, chopped cabbage and shredded broccoli. (You can buy this mix pre cut as a cole slaw salad to save you time)
1/4 C. Guacamole
Drizzle with lime and lite ranch.
No comments:
Post a Comment