Fajita Pot

Bobbie Weiner Recipe

By Bobbie Weiner Mykidsusemeformycookies

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


Recipe Rating:
 11 Ratings
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Blue Ribbon Recipe

Notes 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.

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

Directions Step-By-Step

1
clean and trim chicken set aside, chop onions, peppers, dice garlic set aside,rinse drain and mix beans together
2
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.
3
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!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #fajita

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