Tuesday, March 6, 2012

Crock Pot Chicken Fajitas with Lime Cilantro Rice

I made dinner tonight and just kind of flew by the seat of my pants, using some recipes as a 'base' and changing a few things up to suit our tastes. It turned out GREAT! Good enough to share and, bonus, it is very food allergy friendly.

Game plan: Get the crockpot part going around noon to get it out of the way. Around 4:30 shred chicken, return it to the crockpot and then get the rice in the rice cooker (or in a pan on the stove). Then, mix up the tortillas and roll them out. I like to divide the dough into 8 parts all at once, then roll out the next tortilla while the first one is cooking in the pan, and so on. Making the tortillas only takes about 35 minutes and it's SO WORTH IT!

Crock Pot Chicken Fajitas (adapted from Skinny Crock Pot)
1 lb frozen chicken breasts
1 each yellow, red, and orange bell peppers, sliced into bite sized pieces (or whatever you have on hand. I only used 2 b/c that's what I had and it still turned out great)
1 yellow onion, sliced
3 Tbsp's taco seasoning mix (adapted from http://www.thegraciouspantry.com/clean-eating-taco-seasoning/)

My version of the taco seasoning mix: 
2 Tbsp cumin
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp (rounded) garlic powder
1/2 tsp chipotle chili powder
1/4 tsp chili powder
1/4 tsp fresh ground black pepper
1/2 tsp sea salt

you will have a little seasoning left over, but not much.

***Place the chicken breasts in the bottom of the slow cooker. Cover with onion and peppers, then sprinkle the seasoning over the top. Cook on high for 3-4 hours or low for 6-8. I started mine on high for about 2 hours and then flipped over the chicken breasts and switched it to low. When the chicken breasts are cooked through and ready to be shredded, go ahead and shred them and return them to the crockpot. Continue to cook everything together for about an hour to allow the shredded chicken to re-absorb some of the juices. When ready to serve, sprinkle with a little leftover lime juice from the lime cilantro rice below.

Lime Cilantro Rice (adapted from Our Best Bites)
1 C white rice, cooked per package directions (I used my rice cooker)
2 Tbsp Earth Balance Coconut Spread
Lime juice, to taste
Large handful of cilantro, roughly chopped
sea salt

***Cook the rice. When it's done, stir in the coconut spread, lime juice and cilantro. Salt to taste.

I made these Homemade gluten free tortillas using the bob's red mill gf flour mix, and find that I do need to add a few extra teaspoons of flour to get the dough the right consistency to roll out. I divide the dough into 8 equal(ish) sections, roll into balls and place, one at a time, between two pieces of plastic wrap and roll out. I lightly coat the bottom piece of plastic wrap with a little flour. This method has worked well to get the tortillas as thin as possible without them sticking to the rolling pin and tearing.

I served this with  my favorite salsa and sliced avocado. It was seriously so good. You have to try it!!

I apologize that there are no pictures. It was all gone before I could take any!


  1. They sound amazing, I will definitely give this a whirl! I have some of bob's soy flour. I've used it to thicken salmon patties recently, and was really happy with the results. I've heard the garbanzo flour is good too. Happy to see your doing so well with the big adjustment to your families dietary needs, I know it isn't easy, but you make it look that way! Thanks for sharing!