I crave Pico de Gallo more often than I actually crave tacos but, I was looking for some tasty tacos/fajitas to make for a weeknight or two. I found one and it’s cooked in the crockpot while I work, even better. I love coming home to the house smelling like good eats.
When I got home the chicken was fall-apart tender. I barely had to shred it. I skimmed some of the fat from the juice/broth left in the crockpot, then added the chicken back to it. If it needs a bit more broth feel free to add more, mine was fine as directed below.
Do you have a favorite crockpot recipe? If so, tell me what it is in the comments or leave a link 🙂
Crockpot Chicken Tacos/Fajitas
3 or 4 chicken breasts
1 small vidalia onion, diced
2 T. lime juice
2 garlic cloves, minced or 1 t. garlic powder
3/4 t. ground cumin
1 t. seasoning salt
1/2 t. chili powder
1 green pepper, thinly sliced (optional)
1 c. chicken broth
6-8 flour tortillas
Optional: shredded cheddar cheese, pico de gallo, sour cream and shredded lettuce.
Place first nine ingredients into crockpot. Cook on low 6-8 hours.
After alloted cooking time remove chicken and let cool for a few minutes. Shred chicken with two forks and add back into the crockpot.Let re-warm for about 15 minutes.Serve in warm tortillas and add your favorite toppings.(This is my hubs tacos, myself I pour on the pico baby!)
Pico de Gallo
4 seeded, diced tomatoes
1/2 of a large red onion, diced
2 habanero peppers, seeded and finely diced (or whatever hot peppers you prefer)
2 cloves garlic, minced
Juice of two limes
Couple of splashes of red wine vinegar
1/4 c. chopped fresh cilantro
Salt and pepper to taste
Dice your tomatoes and add to a large bowl.Dice your onion and add to the bowl.Dice your garlic and add in.Dice your habanero and don’t touch your eyes! (I advise wearing rubber gloves to dice the hot peppers). Add to the bowl.Add all remaining ingredients and stir to combine. Let chill for an hour so flavors can meld.
Chicken tacos/fajitas adapted from here.