Fajita Pot

Recipe Rating:	11 Ratings5
Categories:	Chicken, Mexican
Collections:	The Great Tailgate!
Serves:	6-8
Prep Time:	30 Min
Cook Time:	6 Hr

Ingredients

1	habenero pepper diced w/without seeds
1	red bell pepper diced
1 can(s)	black beans rinsed
1 can(s)	red beans rinsed
1 large	spanish onion chopped
1 large	clove garlic minced
2 can(s)	diced tomatos with chiles and garlic (do not drain)
1 c	frozen corn
4 large	boneless chicken breast whole
1 1/2 tsp	red pepper flakes
1 pkg	fajita seasoning

Pinched by pstotlar, and 3,829 more.

Bobbie Weiner

Full Flavored

Columbus, OH (pop. 787,033)

Mykidsusemeformycookies

Member Since Jun 2012

Bobbie's Notes:

This is a great meal for a large group. I freeze 3 to 4 cups of leftovers (if there are any) and later make a skillet cornbread dig out the center and fill with thawed filling top with monterey jack cheese bake till cheese is bubbly and slice like pie top with green onions and sour cream added 07/2012

Comments from the Test Kitchen:

This is a wonderfully easy dish to prepare and have waiting for you when you get home from a long day. Don't let the habenero chili scare you! This yummy recipe had just the right amount of spice in it. And when in doubt, just dollop on a little sour cream.

Directions

clean and trim chicken set aside, chop onions, peppers, dice garlic set aside,rinse drain and mix beans together

in a Crock pot set on med layer 1st with bean mixture follow with peppers,onions,garlic and top with corn. add water until just visible below the veggies.

Place chicken on top of veggie bed salt and pepper to taste and sprinkle on the red pepper flakes.Pour tomatoes over the chicken and sprinkle with the fajita mix cover and cook for 6 hours.Can be served as Chicken with the veggies on the side for a more dinner like affect.We prefer to shred the chicken and put in bowls and top with cheese, Doritos, green onions, sour cream...well you get the point LOL!

Comments

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Nancy J. Patrykus Finnjin

Jun 7, 2012

mmmMMM !
yum..i LIKE YOU'RE STYLE...
kEEP COOKING...
MY KITCHEN IS THE HAPPIEST ROOM IN MY HOME....
.I am watching you're site...Queen Nancy

Bobbie Weiner Mykidsusemeformycookies

Jun 12, 2012

;)

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

deb baldwin messinthekitchen

Sep 26, 2012

Congratulations, Bobbie, on your blue ribbon!

Bobbie Weiner Mykidsusemeformycookies

Sep 27, 2012

Ty deb...hope you give it a try!

Aurora McBee aurora

Oct 9, 2012

Congrats on your Blue Ribbon and your Feature! Looks like a great recipe and I really like that it's a slow cooker recipe!!

Cat Ireland GyrlSmylee

Oct 9, 2012

Congrats on your Blue Ribbon!! Looks great, will try it.

Kathy Behlen kbehlen

Oct 9, 2012

I have a question: Why do 'northerners', and some 'southerners', put corn into almost every 'Mexican/TexMex' dish known to man? (Just a note: I was raised in Iowa, transplanted to Texas over 25 years ago and still have never seen so many recipes with corn added in.) Not criticizing just a little mystified. Other than that I think this recipe just might be something to give a try.

Bobbie Bartell Bobbie_Bartell

Oct 9, 2012

Well, this sounds tasty, but it is NOT a fajita!

Aurora McBee aurora

Oct 9, 2012

Corn and beans are staples of Mexican food. It's also pretty, a little sweet, and readily available. =) And it pairs well with spicy, sweet, sour, or savory foods.

Kathy Behlen kbehlen

Oct 9, 2012

Staples yes, but usually in the form of masa or meal (talking about corn as the use of beans is a given.

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