Here is an easy recipe that celebrates the arrival of my coveted spice collection in our unaccompanied baggage shipment. Let me just say that cooking with just salt and pepper gets old fast. And knowing that my well stocked Penzey’s spice cabinet would be arriving shortly I abhorred the idea of buying poor, yet expensive, substitutes in the grocery store. Needless to say,I jumped on the first chance I had to use my spices once they arrived.
Because this meal is prepared in a crock pot essentially cooks itself. Meaning I put all the ingredients together in the morning and left for the day only to return with a complete dinner ready and waiting. (I had leftover brown rice from the previous night’s dinner so I was good to go).
CROCK POT FAJITA CHICKEN w/BLACK BEANS & RICE
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder
6 boneless, skinless chicken thighs
1 14.5 ounce can black beans
1 small can minced jalapeno peppers
1 lime, cut in wedges
8 flour tortillas
2 cups cooked brown rice, for serving
- Combine the chili powder, salt, sugar, paprika, cayenne pepper, cumin, and garlic powder in a small bowl. Set aside.
- Evenly spread the can of black beans into the bottom of a crock pot insert. Sprinkle with the jalapenos over the top of the beans.
- Place the chicken over the top of the bean and jalapeno mixture then sprinkle the spice mixture over the top of the chicken.
- Cover the crock pot and cook on high for 3-4 hours or on low for 7-8 hours.
- When the chicken is cooked through, remove it from the crock pot and using two forks, shred the meat.
- Place the rice, beans, and chicken inside of the flour tortillas.
- Drizzle with lime juice if desired.