Everyday Mom's Meals: Packaging Dilema

Tuesday, February 5, 2013

Packaging Dilema

Today you are going to take a little trip. A trip inside my head during my random thoughts at the grocery store. Hey, what can I say? Sometimes I do my best thinking while wandering the aisles. This wasn't really a pondering moment as much as a rant. A rant that occurred totally in my head.

I found myself once again standing in front of the chicken selection, feeling irritated. Why? Because of the packages of boneless chicken breasts. I don't know how it is at your store, but at 99% of the ones I shop at, if I want them here are my choices. Three per pack or seven per pack. Really? Can't we find a happy medium? Yes, there are only 3 members in my family, but I have a growing boy on my hands! And yes, I could buy the bigger pack and then freeze the extras, which I will, when they are on sale, but that doesn't always happen or isn't always in the budget. So there I was ticked off I was only getting three in the pack, knowing they weren't going to be enough for the meal I had planned. Solution? I just added extra side dishes, and we still had enough to eat. So I guess in the end, it wasn't that big of a deal, and we survived, but at the time it was annoying.

You can imagine my excitement then, when my friend shared this recipe with me. The first ingredient on the list? THREE boneless skinless chicken breasts! How perfect! I could buy one package and have it be exactly enough! In fact, I knew by shredded it, it would really stretch and might even end up being more than enough...and I was correct!

If you love Mexican food, and also love your Crock Pot, you are going to enjoy this just as much as I did. It literally took about 5 minutes to put together, cooked all day while I was busy and then was ready to serve at dinner time. Deep in flavor, moist and tender, those three chicken breasts are definitely the star!

If there is a petition out there to demand companies start putting 4 chicken breasts in a package, please let me know where I can sign! Or maybe I'll start one! Oh heck, I'm too busy to lead that movement. I'll just keep making this recipe using the three they want to give me!

Crock Pot Chicken Fajitas 
3 boneless skinless chicken breasts
3 bell peppers, green, yellow and red, thinly sliced
1 packet Fajita seasoning
1 medium white onion, thinly sliced
1/2 a medium red onion, thinly sliced
Salt and Pepper to taste

Place peppers and onions in Crock Pot. Toss to combine. Lay chicken on top. Sprinkle with salt and pepper. Sprinkle with seasoning packet. Cook on LOW 6-8 hours. (Mine were done after 6.5) Remove chicken and slice or shred. Serve with warm tortillas.
*NOTE* I removed the peppers and onions with a slotted spoon. I sliced the chicken and placed everything on my cast iron crepe pan. I then set it on the stove on LOW until I could hear it sizzle. It created that restaurant wow factor!



Shared on Mandy's Recipe Box Feb. 5, 2013
Shared on Lady Behind The Curtain Feb. 6, 2013
Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013
Chicken at Very Good Recipes

7 comments:

Nana Neecie said...

This sounds really good!! I've not ever tried a fajita season. Is it a lot different than just a taco seasoning? I have 3 packaged chicken breasts waiting in my fridge to be put in my crock pot today also! lol Another thing I just tried with my chicken is to put them in the crockpot with a jar of salsa (your choice of 'heat' and a packet of Taco seasoning! Let it simmer all day or on high for a few hours if your in a hurry then shred & mix up. Wow! This is good with your tortillas and loaded up or even on rice with cheese! And EASY!!! That's what I LOVE!! :) I've also been on a pepper kick here lately too! yummmmm I am thinking I'm gonna have to grow a pepper patch this year! haha Have a great day!! :)

Krista said...

The Fajita seasoning is more of a powder consistency. And it does have a different flavor. But the original recipe actually called for the taco seasoning, so either would be great!

Alison P. said...

I got boneless skinless on sale for $1.69 per pound and I bought 15 pounds because I was so excited. I would have bought more but I didn't have any more cash on me. I cut our chicken into tender sized so that everyone always gets multiple tenders and can take what they want so it doesn't matter how many breasts of chicken are in a package. It makes the chicken go farther in our house and helps to marinate faster if you are doing that :) This sounds like a fun recipe though so I might have to save some breasts next time :)

Krista said...

Most of the time when I'm cooking with chicken, I buy the packages of chicken tenders. I get more bang for my buck, and it goes further. I also love boneless thighs too :)

Jaclyn said...

oh this looks delish! I will absolutely be trying this!

PS What cast iron crepe pan do you have?

Krista said...

Mine is made by Lodge. It was a blogger perk, but I've seen them in the stores next to the other Lodge items :)

Miz Helen said...

Great idea and great recipe Krista. We will love this recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen