Crockpot cooking is usually associated with winter's hearty soups and stews, but at my house, the crock finds a place on the kitchen counter about once a week, year-round.
|
ADVERTISEMENT
|
|
|
Have a thought?
Go to the Forums or Chat.
|
|
|
This recipe for crockpot chicken fajitas takes a grilled entree off the grill and into the crock.
Using frozen products is a coup for busy cooks. I'll often toss some frozen chicken tenders into the crockpotwith taco seasoning, a sliced onion and a small can of tomato sauce for quick chicken tacos. Or I'll make a speedy chicken-and-mushroom marinara sauce for pasta by adding a jar of spaghetti sauce, some stir-fry peppers and fresh mushrooms to the frozen chicken tenders.
I used the Taco Bell-brand fajita seasoning when testing the recipe, and I selected it because the first ingredients are spices instead of sugars or starchy fillers. Jars of fajita seasonings also can be found in the spice aisle and can be used in place of the packaged mix. Start by adding 1 tablespoon of the jarred seasoning, since it contains mostly spices and may be spicier than the seasoning in the package.
The frozen-pepper stir-fry blend is in the frozen vegetable section of most supermarkets. It's a combination of onionswith green, red and yellow bell peppers. Freshly sliced onions and peppers can be substituted, and if the younger members of your family don't care for bell peppers, you can omit the stir-fry blend from the recipe. Simply saute some sliced peppers and onions for the adults just before serving the fajitas.
The fresh lime adds extra zing, and is a classic ingredient in traditional fajita marinades. The chicken broth keeps the chicken and peppers moist. After the fajita filling has cooked in the crockpot all day, roll the filling in flour tortillas with some shredded cheese, a dollop of sour cream, some shredded lettuce and diced tomato. Add a side of Mexican rice and refried beans for a south-of-the-border meal in a snap.
CROCKPOT CHICKEN FAJITAS
2 pounds individually quick-frozen chicken breast tenderloin fillets
1 1.4-ounce package fajita seasonings*
2 1/2 cups (1/2 package) frozen-pepper stir-fry**
Juice of 1 lime (approximately 1 1/2 tablespoons)
1/2 cup reduced-sodium chicken broth
12 fajita-sized flour tortillas
1 cup reduced-fat shredded cheddar or Monterrey Jack cheese
Fat-free sour cream, for garnish
Shredded lettuce, for garnish
Diced tomato, for garnish
Place frozen chicken tenderloin fillets in crock pot. Sprinkle fajita seasonings over top. Add pepper stir-fry, lime juice and chicken broth. Cover and cook on low for 6 to 8 hours.
Spoon some of the chicken mixture onto a tortilla, sprinkle with some of the cheese and garnish as desired with the sour cream shredded lettuce and diced tomato.
Makes 6 servings.
*Taco Bell Fajita Seasoning was used for testing purposes.
**Birds Eye Pepper Stir-Fry was used for testing purposes.
Nutritional information per serving: 461 calories, 46 grams protein, 49 grams carbohydrates, 3 grams fiber, 9 grams fat (2 grams saturated fat), 92 milligrams cholesterol and 1,292 milligrams sodium.
Nutrition analysis provided by Michelle Baglio, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.
COMING MAY 28: Italian Layered Dip.
See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.
