Crock Fajita Chicken

Fajitas are always a win in my house. We have them weekly. Today I wanted to mix things up a bit and decided to crock it.

Here's what you need:

• 2lbs (about 4) skinless/boneless chicken breasts
• 2 Tbsp fajita or taco seasoning
• 1/2 medium sweet onion, thinly sliced
• 1 bell pepper (I used red because I hate green) thinly sliced
• 1 1/2 tsp minced garlic
• 1 cup chunky salsa
• 1/2 cup mushrooms, thinly sliced (optional)

Here's what you do:

• lay your chicken breasts in the bottom of the crock, try not to have them overlap
• sprinkle on the seasoning 
• put in the garlic
• put your onions, peppers and mushrooms over top in an even layer
• pour salsa as evenly as possible and cover
• cook on high for 3-4 hours or on low for 6-7 hours
• once chicken is cooked through, tear it up with some forks and cover again. At this point your basically letting it stew in its own juices and get the flavours mingling. 

Layered in the Pot

In the beginning, it'll look dry and you may be tempted to add a bit of water. Don't do it. 

If you add water it'll just be soupy and watery and you'll have to drain away a bunch and then watch the flavour go down the sink. Nobody wants that. Nobody. 

The peppers and the onions and the chicken and the salsa all have a pretty high water content so once it starts cooking it'll have enough of its own moisture. You won't need to add more. 

Cooked and Shredded, no water needed! See?

For serving, just pile it on a tortilla and add any type of fresh veggies you wish, finish it off with a bit of grated cheese, sour cream and enjoy!

That's my taste on it!