I have spent the last 72 hours binge watching Food Network and Gossip Girl while I heal from surgery, and I just need to feel like I’m doing something productive. This blog post is about as active as I am allowed to be! I’ve never been very good at relaxing, and I’m not going to pretend that I haven’t been checking and responding to work emails while recovering, but this is probably the first time I have ever spent three whole days on the couch in front of the TV. I’m actually proud of how “relaxed” I have been, but its very possible that the pain killers had something to do with that. But tomorrow is back to work, so I better start getting this brain working again!
I don’t have any new recipes to share this week, because my wonderful and amazing hubby did most of the cooking yesterday (with my direction of course) so for this week we’ve got: scrambled eggs and bacon, crockpot beef and broccoli, tomato pesto pasta, and NY chicken & rice.
But even though I don’t have any recipes from this week’s meal prep to share, I realized that I didn’t share my Crockpot Fajita Shredded Chicken from a couple weeks ago!
For about 3 weeks in a row, I was making these Beef Barbacoa Bowls from Lexi’s Clean Kitchen.
I am OBSESSED with cilantro, homemade pico de gallo, and feta cheese mixed with delicious slow cooked meat. I decided that I should spice it up a little so that the husband wouldn’t get sick of eating the same thing a 4th week in a row (although this beef barbacoa is THAT good – he probably wouldn’t mind!) So I thought, let’s switch it up with some chicken.
Crockpot Fajita Shredded Chicken Tacos
Total prep time: 5 minutes
Total cook time: 3 hours
Yields: 8-10 servings
What You Need
6 chicken breasts
½ cup organic chicken broth
1 6oz can diced green chiles
1 14oz can diced tomatoes
2tsp minced garlic
1 tsp cumin
1 8oz package Frontera Fajita Skillet Sauce
1 yellow onion, diced
2 tbs arrowroot starch
2 tbs water
1 avocado, sliced
Pico de Gallo
Crumbled feta cheese
What to Do
Place chicken breasts in the bottom of a crockpot. Add fajita sauce, spices, chiles, tomatoes and onions.
Cook on high for 3 hours. Remove chicken from crockpot and shred with two forks.
Place a colander over a large pot, and pour the liquid from the crockpot through the colander. Add the onions, tomatoes and chiles back into the shredded chicken mixture.
Bring the sauce to a boil over high heat for about 5 minutes. Mix the arrowroot starch and water in a small bowl until it turns into a paste. Turn the head down, add the paste to the pot and stir well as the sauce starts to thicken. Toss the shredded chicken, chiles, tomatoes and onions into the pot and mix well.
To assemble your tacos
Place a corn tortilla between two papertowels, and microwave for 20 seconds to soften. Fill your tortilla with fajita chicken and top with cilantro, lime, avocado, feta and of course, pico de gallo. And don’t stop at just one!
Enjoy the tacos! And don’t forget to tell me what you think. Tag your food pics with #ahealthybalanceblog on Instagram or leave a comment below! I love feedback!