Crock Pot Chicken Fajitas (and FPP Reveal!)

Today is a big day for a few different reasons. First, this is my 100th entry on Cooking to Perfection! It seems like I've been blogging forever and just started yesterday all at the same time. This whole experience has opened so many doors, has been a great opportunity to learn many new things, and has been much more gratifying than I ever expected. I cannot wait to see what happens and what new things I'll learn come post number 200 or 500!

{Check out my new button! If you want one for your blog just because it's that pretty, scroll down and look on the right side menu to get the code.}

To celebrate this milestone, I have been working with Christine at Smitten Blog Designs to create my first custom blog design! What do y'all think? I'm so very happy with the look of my "new" blog and would recommend checking out Smitten Blog Designs if you are thinking about revamping your blog.

And last, but certainly not least, today is Foodie Penpal reveal! (Click here to learn more about Foodie Penpals and look into signing up yourself!) This month I was paired with Jackie, who lives in Texas. As you might have guessed, I got a box full of Mexican food and fun knickknacks. This was great since I rarely think to buy Mexican food or ingredients for myself. Check out the Ranch Style Beans....if you can get your hands on a can of these, grab a couple!

 

Along with the cute Texas cookie cutter, homemade Pecan Pralines, and various Mexican ingredients, Jackie sent me the recipe for crock pot fajitas. I revised the recipe slightly, and really liked the way they turned out. This super easy dinner has minimal prep work and is great for people and families on the go. Plus, you can do so many things with the leftovers that you could have yourself a different Mexican meal every night of the week! You could make fajitas, burritos, quesadillas, nachos, or simply mix the chicken and beans in with some Mexican rice. Very easy and delicious! Thanks for the box of goodies and great recipes Jackie!

Crock Pot Chicken Fajitas
(6-8 servings)

1.5 lbs boneless, skinless chicken strips
1 packet Garlic and Lime Chicken Fajita Recipe Inspiration packet
1 14.5-ounce can no salt added diced tomatoes, drained
1 small onion, chopped
1 15-ounce can Ranch style black beans (or plain black beans), drained
1 10.5-ounce can healthy cream of mushroom soup
1 4.25-ounce can diced green chilies
1 tsp oregano
1/2 cup water
salt and pepper to taste

Prepare chicken by seasoning both sides with all seasonings provided in recipe inspiration packet. Layer seasoned chicken on the bottom of the crock pot. Chop onions and layer those on top of the chicken. Next you will layer the beans on top of the onions, the tomatoes on top of the beans, the mushroom soup on top of the tomatoes, and the chilies on top of the mushroom soup. In short, the order to layer ingredients in your crock pot is:

chicken (on the bottom)
onions
beans
tomatoes
soup
chilies (on top)

DO NOT MIX ingredients together.

Sprinkle oregano on top of chilies and pour water over top of all of the layers. Cook over low heat for 8 hours. Shred the chicken with a fork. Serve warm over tortillas with salsa, avocado, and/or sour cream on the side.

Print this recipe!

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving:
Calories: 165.1
Total Fat: 1.8 g
Cholesterol: 50.3 mg
Sodium: 201.1 mg
Total Carbs: 13.2 g
Fiber: 4.1 g
Sugars: 1.9 g
Protein: 23.2 g

Pros:
-Quick prep time
-Easy to make
-Good family recipe
-Great leftovers-can re-serve as fajitas, put over nachos, make a quesadilla, or mix in with Spanish rice
-Versatile-make with beef or pork instead of chicken, add other types of beans or ingredients depending on your preferences

Cons:
-Not very spicy; add some hot sauce or peppers to spice things up
-Be sure to drain the liquid very well so that the fajita mixture is not runny

Overall Rating: 4 out of 5