COMPLETE MEAL: Crock Pot Chicken Fajita with Cilantro Rice and Avocado Corn Salad

I LOVE COMPLETE MEALS!  I hate having to think of what sides to make with the main, so this recipe is an all in one meal that is easy to make.  I hate chopping up stuff because that usually takes the longest, but tis' tis.  I split this up into 3 portions, Chicken Fajita, Cilantro Rice and the Avocado Corn Salad.

Chicken Fajita (this will go in the crock pot)

Ingredients:

2 lbs boneless skinless chicken breasts

1 Tablespoon oregano

1 Tablespoon plus 2 teaspoon chili powder

1 Tablespoon cumin

2 Teaspoon cayenne pepper (if you don't like spicy, I'd say don't add)

6-7 whole garlic cloves

4 bell peppers, sliced

2 medium onions, sliced

1/3 cup vegetable or chicken broth

2 limes (squeezed/juiced)

1 Teaspoon  salt

1 Teaspoon black pepper

corn tortillas

sour cream (if you're into that)

Prep:

1. In a bowl mix the oregano, chili powder, cumin, cayenne pepper, salt and pepper.

2. Add the chicken breasts into the slow cooker and toss the dry seasoning in to coat the chicken. Add in the garlic, peppers, onions and broth. Cook on low for 5 hours.

3.Remove the chicken and shred it with two forks. Then place the chicken back into the slow cooker to absorb even more flavor! Remove everything into a serving bowl and squeeze lime juice over top and toss.

Cilantro Rice 

Ingredients:

Vegetable Broth (instead of water)

Rice

Cilantro (chopped up)

1/2 lime (juiced/squeezed)

Prep:

Cook the rice with the vegetable broth instead of water.  When finished, add the cilantro and lime juice.  You can also add salt and pepper to taste (I didn't because I liked it how it was)

Avocado Corn Salad  

Ingredients: 

1 cucumber (remove seeds and dice up)

3 tomatoes (diced up)

2 avocado (diced up)

1 can of corn (drained)

cilantro

lime juice

salt and pepper

Prep:

Mix all the ingredients together and add lime juice, salt and pepper to taste.  

Hawaiian Teriyaki Chicken Bowl (CROCK POT!)

Hawaiian Teriyaki Chicken Crock Pot

This looks like an awesome recipe! I love chicken teriyaki bowls (except the ones from yoshinoya- yuck).  I split the recipe into easy to do tasks.  The only portion that will make it's way into the crock pot will be the "chicken portion".  

Chicken Portion 

4 1/2 lbs chicken breasts

1 bottle teriyaki sauce 

4 scallions- sliced (funny story about scallions- my younger brother once was asked to go buy 1 scallion at the store... he returned with just 1 sprig of scallion that the cashier charged him $0.02 for...he is now a doctor (just kidding)).

Rice Portion

3 cups of cooked rice

1/2 lime (juiced/squeezed- you will need the other half for the topping portion)

Olive Oil

salt & pepper (personal preference/taste as you go)

2 tbsp cilantro (chopped)

Topping Portion:

4 tomato (diced up)

1/4 cup bell pepper (diced up)

1/4 cup red onion (diced up)

1 garlic clove (chopped)

1/2 lime (juiced/squeezed)

1 small can pineapple chunks (drain the juice)

2 tbsp cilantro (chopped up)

salt & pepper (personal preference/taste as you go)

Prep.

Chicken Portion:

Put the chicken breast, teriyaki sauce and scallions in the crock pot and let cook on low for 4 hours. When finished, shred the chicken and put back in the crock pot and toss it around.

Rice Portion:

Make 3 cups of rice. When finished add, lime, drizzle of olive oil, cilantro and sprinkle of salt and pepper.  Toss and taste (if needed add more salt and pepper)

Topping Portion:

In a bowl, mix the tomato, bell pepper, red onion, lime, pineapple, cilantro, salt and pepper.  Add more salt and pepper if needed.

Now serve with the rice on the bottom, topped with the chicken and then the topping!  You will have A LOT of chicken so you can use the left over to put on top of tortilla chips or make into some soft taco filling!