Keep Calm & Slow Cook!

 Slow cookers have really revolutionized cooking, haven't they? They've made cooking easy, convenient, and economical because you can use cheaper cuts of meat and still have wonderful results. I suspect I'm like most people these day with too much to do and not enough hours in the day. Sometimes, the evening meal (supper) is where the "too busy/not enough time" cycle  would come to a tipping point. But not anymore! On days when I know (and even those when I don't know) I'm going to be pressed for time, I plan ahead and use my slow cooker. The meal possibilities are endless and most are usually "fix it and forget it" recipes - like the one below for our family's favorite, Slow Cooked Chicken Fajitas. And remember, on the days you know you'll be short on time, don't stress . . . . keep calm and slow cook!

Slow Cooked Chicken Fajitas

2 lbs. skinless, boneless chicken breasts

1 onion, sliced & rings separated

1 green pepper, sliced into strips

1-2 cloves garlic, minced

1 tsp. salt

1 tsp. chili powder

1 tsp. ground coriander

1 tbsp. dried cilantro (or 3 tbsp. fresh, chopped)

1/4 cup lime juice

2 cups (16 oz.) salsa

flour tortillas

Toppings:  shredded lettuce, shredded cheddar cheese (or other variety you prefer), salsa, guacamole, chopped tomatoes, sliced black olives, sour cream, lime wedges, sliced avocado . . . 

Place chicken, onion rings, green pepper slices, and minced garlic in crock of slow cooker. In a small bowl, mix the salt, chili powder, ground coriander, and dried cilantro. Sprinkle over the chicken and vegetables. Pour the lime juice and salsa over the chicken and vegetables. Cover and cook on low for 6-8 hours or until chicken is cooked through and tender. 

Remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker and mix with the vegetables.

To serve:  spoon chicken and vegetables into a warmed flour tortilla and top with your favorite toppings.

Enjoy!