Crockpot Chicken Fajita Bowls
Fajitas shouldn't cost a second mortgage.
I was at dinner last night at a chain restaurant. We’re talking a sports bar chain. They had the audacity… the NERVE to charge $20 for chicken fajitas. I don’t care that you serve it to me on a sizzling platter. Grilled chicken, tortillas and toppings should never be over $12 bucks. Period. Dot.
It’s another indicator of food prices surging. Between corporate greed and supply chain disruptions, you can be certain that this is just the beginning of high food costs. I don’t say this to scare you. I say it so that you can be prepared. Every metric available is pointing to higher and higher prices for the basic items.
That means it’s time to adapt. Time for you to get used to chicken thighs. (It’s hard to believe I need to convince people to eat them… they taste so much better than chicken breasts.) But as I was saying, if you’ve been following me for a while, you should have a toolbox of hacks and tricks to use to spice up your simple dishes.
Time to put those into practice. This particular recipe utilizes the cheaper ingredients in bulk so that the final product has a lot of volume. Volume means you can feed your family for multiple nights on one cook.
Stay tuned for more recipes like that to ensure that we, the 99%, continue to lean on each other to get through these tough times.
Love youse.
Estimated Time: 3-6 hours (only about 10 minutes of actual labor)
Makes: 8 Total Servings (Dinner for 2 nights for a family of 4)
Ingredients:
2 lbs boneless skinless chicken thighs
2 bell peppers, sliced
1 large onion, sliced
3 cloves garlic minced
1 can hatch green chilis
1 can black beans
1 cup cherry tomatoes cut in half or 1 cup of fresh salsa
1 chipotle pepper minced
2 tbsp Adobo
1 bag frozen corn
1 packet taco seasoning
1 cup chicken broth
1½ cups long-grain rice
Salt to taste
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
