They require only 5 minutes prep time, 4 simple ingredients and a few pantry spices (or a packet of taco/fajita seasoning). Since I first posted this Crockpot Chicken Fajita recipe way back in 2015 these easy chicken fajitas have been one of the most popular on Simple Healthy Kitchen. Followed the recipe except used green instead of red cabbage and added some cumin & liquid smoke to the chix & veg marinade.Crockpot Chicken really doesn't get much easier than this! Simply add 4 ingredients plus some seasoning to the slow cooker for a tasty one-pot dinner option your whole family will love. This was relatively quick & easy &, most importantly, yummy. I put out some pico de galo and sour cream and shredded cheese for those who wanted it. I used Napa cabbage instead of red cabbage, and I used guacamole instead of an avocado. My family loved it and asked me to make it again soon. I thought this was fabulous pretty much just the way the recipe reads. Fresh flavours, quick and easy, healthy, it's got it all! This is a summer staple and I find myself making it again and again. I also used less oil than the recipe called for. Unfortunately, I didn't have any avocado, but after making this, I think guacamole would add some extra flavor. The cabbage salad was very nice and light. For the fajitas, I added extra garlic and cumin, and I also threw in some red bell pepper. Left-over cabbage makes good salad the next day. Multigrain or whole wheat soft medium sized tortilla work well. To the marinade for cabbage, I add 1/4 chopped small hot pepper, 1/4 tsp salt and grinding of black pepper. To the marinade for chicken, I add 1/4 chopped small hot pepper, dash cayenne, sprinkle of paprika, 1/4 tsp salt and grinding of black pepper. But, do not omit the lime peel-mucho importante. If you are not a garlic fan, just omit it-works a-ok ditto for onion. Made this with home-grown red cabbage last year-so good, could not wait until the cabbage ripened again this year. Mango worked out really well, and the whole dish was very yummy! I had some mango so I sliced it and put in in the slaw as well. I also subbed out 2T of plain fat free yogurt for the olive oil in the slaw to make the dish weight watchers friendly. I added cumin to the chicken like the other reviews suggested, I used bagged cole slaw starter instead of red cabbage, and I used lettuce instead of tortillas. Made this for my mom and I, we both liked it. My family likes garlic, so I added a few more cloves.The slaw also works well with fish tacos. I will never eat shredded lettuce again after making the slaw in this recipe. I thought the cabbage salsa was great, it made the dish I wouldn't change a thing about it. I love the idea of cumin and more garlic (maybe fajita seasoning?), and will try that, or will substitute another marinade. Also, I found the chicken to be WAY too oily, I'd cut it with some lime juice or vinegar next time. (I did add some tomatoes and manchego to the final product this time, and would do again.) I only marinated the chicken an hour, it would be better if it were longer. I like to follow the instructions the first time I make it, and then make changes after trying it. It's not the most delicious (or authentic) Tex-Mex, but for the ease and speed with which it comes together, I'll make it repeatedly. This was really beautiful from the variety of colors. Perfect to pair with grilled meat or fish as well. I don't think I'll ever use plain old lettuce for this kind of recipe again! The cabbage salad is a really refreshing dish to use as a side on its own. The lime cabbage is a superb accompaniment for chicken fajitas. Added sour cream and guacamole as well as the cabbage and avocado mix and it was delicious! I threw in the vegetables about 45 minutes before I cooked it all off. I brined my chicken the night before (intact), and then threw them in the marinade before work (after cutting them into strips), and let them marinate in the fridge all day. So good! I thought it would be good, but didn't expect it to be great. Love this alternative to the more traditional fajita! Was a perfect addition to the fajitas.ĭelicious, bright, enjoyed the textural component. I made this meal in an electric skillet.Īdded cumin/comino. It didn't taste too oily to me and the chicken didn't dry out. I added cumin, as several suggested, and cut back slightly on the oil but not too much. I don't eat meat, but my family liked the chicken part.
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