Paleo Crockpot Fajitas

I was a little worried about this recipe at first because I love flavor (big duh) and there were very few ingredients in the sauce. And as I do with a lot of recipes, I was very tempted to hack it from the gate. I mean, my Chicken Pad Thai recipe came from two different recipes and my head and I'd never had it before or even attempted to make it before, but it worked and was divine.

I digress.

So right, I thought about hacking this before the gun, but decided that I'd let this one slide and just SEE how it turned out.

Boy, am I glad I did. Perfect amount of spices (a tad spicy for some pallets) but serious yum.

What you need:
3 Gallon sized bags

Bag 1, write Fajitas 4-6 hours on high

Bag 2, put in the following ingredients:
4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chipotle pepper

1 tsp sea salt

1 tsp black pepper

Juice of 2 Limes

I put mine in a bowl first then went DOH! So don't dirty a bowl you don't have to.  Ha!

Seal and squish until well mixed. Then add 1.5lbs of sliced flank steak (or any type of steak really). Seal the bag and toss around to coat well. 

Bag 3, put in the following ingredients:

1 yellow bell pepper

1 red bell pepper

1 onion sliced

Put Bag 2 and 3 inside bag 1 and freeze. On the day you want to cook it, you can stick it in the crockpot frozen (Just allow for extra cooking time) or you can thaw it in the frig the night before and put it in defrosted. I defrosted this time, but know factually that this recipe would work perfect in a pinch when still frozen because of the type of meat and sauce.

I served mine to the non Paleo-ans with tortilla's but for Toby and I, we had it on a bed of lettuce with Avacado. So delicious! 

Definitely a recipe I would make again!

Crockpot Fajitas

I absolutely love fajitas, so when a freezer friendly recipe enterened my vision, I was all there.  It's so simple it's almost illegal! I kept thinking, why didn't I think of this?!

Ingredients for the Ziplock:

• 1 lb of Whole Chicken Breasts (or any meat will work)
• 3 Peppers (Green, Red & Yellow), sliced
• 1 Onion, sliced
• 1 Tablespoon chopped/minced garlic 
• 1 Package of Taco Seasoning (or you can make your own recipe here. )
• 1/2 cup of chicken broth

Throw everything into the zip lock and seal. That's it.

Instructions for cooking:
When you take it from the freezer you have two choices, dump in the crockpot frozen (just will take a little longer) or defrost in your frig the night before. Now, because I hate cut onion stinking up my frig, I always stick mine in frozen. Though if you double bag your meal, you won't have this issue.

1. Pour the contents of the bag into the crockpot and cook on low for 6-8 hrs (or high for 3-4)
2. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Of course there are no photos because when the food is ready, the natives are restless and usually it's only after it's devoured that I remember I needed a photo. So, I am making this on Superbowl Sunday and will supply pictures at that time.

(Updated to say: Super Bowl Sunday came and went and no one thought of taking pics. Go me us. However, I know for a fact this is going to become a staple in this household because the kids [all three of them] asked for the leftovers on more then one occasion on separate days. So that is a total win.)