With family on the go with jobs, sports, camps, & summer outings, the crock can sit there for a few hours, with everyone helping themselves whenever they are ready.
If it's too hot to fire up the grill, then here's a little twist on another one of my favorites: quesadillas.
Here you go:
White or Whole Wheat Pitas
Chicken ~ Six whole breasts (could use left-over chicken from the grill if opt not to bake.)
Cheese ~ Shredded Mexican Mix, two cups
Diced Tomatoes ~ Two 10-ounce cans (I use one roasted garlic and one red pepper)
Salsa ~ One jar
Sour Cream ~ One pint
Guacamole ~ One jar
Tortilla Chips
Start with a homemade fajita seasoning by mixing the following in a bowl:
Chili powder ~ 2 tsp
Garlic Salt ~ 1/2 tsp
Pepper ~ 1/2 tsp
Paprika ~ 1/2 tsp
Cayenne pepper ~ 1/2 tsp
Sprinkle about a third of the mixture lightly on chicken breasts before baking for 45 minutes at 350 degrees.
While baking chicken, turn crock pot on high. Fill the bottom of it just enough to cover it, then mix in remain spices. Pour drained diced tomatoes in, stir, and put lid on.
After 45 minutes, remove chicken from oven and allow to cool a few minutes before slicing into strips and bite-size chunks. Add them to the crock spiced tomato mixture and stir well. Turn onto low.
After one hour, add the cheese and mix well; replace the lid and allow to slow cook for about one more hour. Turn down to warm.
When ready, use a slotted spoon and serve on either a toasted (or not) white or whole wheat pita. Place crock pot chicken mixture on half the pita, then fold it over. Add tortilla chips to the plate and offer salsa, sour cream, and guacomole as condiments.
The nice thing about this recipe is that you can customize it to your own taste; you can make it more spicy, more cheesy, less spicy, lower fat, etc., just by changing the kinds and amounts of spices, cheeses, or sour cream.
Have a wonderful week:)
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