When making this recipe for dinner one night I just doubled the recipe and threw half the ingredients in the crockpot for dinner and the other half in a freezer safe zip top bag. To use, thaw in the fridge for 24 hours. Dump into crockpot and cook according to the recipe.
We noticed two differences with the frozen versus fresh version of this recipe. First, the finished frozen recipe had so much more flavor than the fresh version. Second, the frozen recipe has much more liquid so I suggest draining after cooking but prior to serving.
I love trying new (pinterest!) recipes.
I love proven family recipes that never fail.
I love checking out stacks of cookbooks from the library just to spend evenings pouring (and drooling) over the pages.
Yep, it is safe to say that I love food and I'm starting enjoy the making of the food just as much as the eating. Ha. Almost.
I've learned that there are people/blogs I can trust for recipes, and others that I cannot. All it takes is a few pinterest recipes that look so good online but look so... not on your plate before you become a little cautious.
One group that has recently joined my trust list, are the girls over at Six Sisters' Stuff. I made their Easy No Bake Peanut Butter Bars and thought I had just been given the secret recipe to making a Reese's Peanut Butter Cup. No lie. It was amazing!
Well these girls surely delivered when I was looking for a fast and easy way to do fajitas at home. These Slow Cooker Chicken Fajitas were everything I was hoping for and more!
Things I love about it:
2. fresh ingredients
4. beautiful photography subject
After making this recipe a few times I have tweaked it each time to meet our tastes and to use items on hand. Here is our version!
Crockpot Vegetarian Fajitas
Yield: 8 fajitas
3 roma tomatoes, diced
4 ounce can diced green chilies
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 medium onion, sliced
1 1/2 Tablespoon vegetable oil
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1. Spray crockpot with a thin coating of non-stick spray.
2. Add all of the above ingredients to the crockpot and mix with a large spoon until all vegetables are coated with oil and spices.
3.Set your crockpot to low to cook for 4-6 hours.
4. Serve with warmed tortillas, black beans, avocado, and sour cream.
-Nutritional information found here.
-I used one frozen bell pepper that I had sliced and frozen previously in the season, and one fresh pepper. Both turned out equally yummy in the final dish.
-The recipe for black beans was spread down the center of each tortilla, with the fajita mixture on top. This made the vegetarian dish much more filling.
-If you insist on meat: add 1 pound boneless, skinless chicken breasts, cut into 1/2 inch strips when adding the vegetables.