Crockpot Love

On Sundays, I often cook up a huge batch of Crockpot goodness with the intention of transforming the recipe into other dinners at least one other night during the week. Bam! Two meals with one pot. For those who don't use a Crockpot often, here are some notes that I wish someone would have told me:

-The cook time really doesn't matter...Put your pot together in the morning, turn it on low, and go on with the rest of your day. Check on it whenever you're ready to eat, and it will be delicious.

-Measurements really don't matter...feel free to manipulate ingredients according to your taste


Chicken Fajitas

1 bag frozen chicken breasts (usually comes in a pack of 4-6) (fresh works also, it's just easier for me to buy/throw in the pot frozen)

2 packets of your favorite fajita seasoning (I buy McCormick)

1 yellow onion

2 bell peppers (whatever color you like-I use 1 red, 1 yellow)

Favorite fajita toppings (I usually use some combination or sour cream, cheese, guacamole, lettuce)

Directions:
Cut the onion and peppers into slices or wedges. Throw all of the above into the crockpot on high 4-6 hours or on low for 6-8.

When you're ready to eat, pile up a huge helping of the fajita meet and veggies. Hold the taco shell. Instead, add more toppings, especailly the lettuce. Store the leftovers in an airtight container so you can transform them into recipe #2 (below).



Chicken Fajitas Transformed-Chicken (Hold the Tortilla) Soup

Leftovers from Crockpot Chicken Fajitas

2-3 cloves garlic, minced (can use the preminced stuff from a jar)

1 white or yellow onion, chopped

1 can of diced tomatoes (or you can use Rotel with the green chilis)

1 can of corn drained (can also use frozen corn)

Chicken broth or stock (The quantity depends on how much leftovers you have, and on how much soup you want to make. I would go ahead and buy 2 of those cardboard containers because it keeps well in the fridge in case you don't use it all)

1 avocado (for topping)

Direction:
Saute the onion and garlic in the bottom of your soup pan with a little butter or extra virgin olive oil, and some salt and pepper, until transparent. Add all of the other ingredients to the pot, and add enough chicken broth to cover all of the contentc. Let it do it's thing for a while. You are essentially just heating up the rest of the ingredients, so bring the soup to a boil, then let it simmer for a while until you're ready to eat. Taste your soup before you serve it. We don't like/use a lot of salt, so I usually don't add much extra seasoning. If you find that your soup needs a little something, consider these options:
-seasoned salt
-hot sauce
-garlic or onion salt


Enjoy!