crockpot chicken fajitas with red and green bell peppers

Before I tell you about the dinner I made tonight, I have to share with you that I'm laying here on my couch watching Matilda for probably the 100th time {because I'm 12 years old at heart} and my favorite part is happening right now.

You know, the part where Bruce Bogtrotter has to eat the entire chocolate cake?

{excuse the subtitles...I couldn't find a better video!}

I don't know why, but I've always loved that scene.

Maybe it's because they make the cake look so darn delicious.

Or because they all look so genuinely thrilled when he finishes it.

Who knows.

Regardless, it's awesome.

I love children's movies.

Anyway, I'm proud to announce that yesterday I went grocery shopping and bought ingredients to make actual meals.

Hooray!

And what better way to kick off cooking in my brand new kitchen than with my beloved crockpot.

It's a miracle this thing still works considering how often I use it.

I haven't made crockpot fajitas in a hot minute, and I'm not exactly sure why because they turn out amazing every single time.

They're just so easy!

I mean honestly, who doesn't want to eat fajitas that only take about five minutes to prep?

I came home from work for lunch today, threw everything in the crockpot, and they were done when I got home.

Love.

Things you'll need:

1 red bell pepper, sliced

1 green bell pepper, sliced

1 1/2-2 cups organic low sodium chicken broth

1 packet McCormick's fajita seasoning {feel free to mix up your own set of spices instead - I went the easy route to save time today!}

3 regular or thin sliced chicken breast {I chose thin sliced to save cals!}

olive oil cooking spray

toppings of choice

Slice up two bell peppers of your choice.

I chose red and green, but yellow or orange would also work!

Also, feel free to roughly chop some onion too.

My picky boyfriend always protests against the onion, so this time I decided to be nice and leave it out.

Lightly coat inside of crockpot with cooking spray.

Add bell pepper slices {and onion}.

Top with chicken breast.

The best part about this is that if you're crunched for time, you can totally use frozen chicken.

I pulled these directly out of the freezer!

Add chicken broth {enough to cover all the veggies on the bottom of the crockpot}.

Sprinkle in fajita seasoning, cover, and cook on high for 4-6 hours or on low for 6-8 hours.

Before serving, shred chicken and cover again for about 20 minutes.

Serve with freshly grated pepper jack cheese, chopped lettuce, and salsa!

We ate these with spicy jalapeno refried beans and organic corn chips.

So delish.

According to MyFitnessPal:

Serving size: 1/2 cup of filling

Cals/serving: 55

Fat/serving: 0.9g

Carbs/serving: 3.1g

Protein/serving: 10.2g

Grab yourself some low carb tortillas, and you're all set for a dinner that's undoubtedly more calorie-friendly than going out to a Mexican restaurant!

How was your weekend?

I watched my sweet friend, Ashley, join the ranks of us UGA alumni, and then we celebrated the whole weekend with copious amounts of wine and BBQ.

Welcome to the club, Ash!

It's good to be a dawg.

My former roomies {Andrea and Ashley} and I at graduation.
Apartment 1632 are now all officially alumni!

It was also warm enough to lay out in an actual bikini and get sunburnt!

It hurts so good, I tell ya.

Pup joined me for awhile after being forced to swim in the pool with Joe.

He was such a trooper!

Tell me about your weekend.

And about what you're making for dinner this week!