Say you make the Veggie Fajitas from yesterday, but you live with carnivores. Make Fajita Chicken!
This chicken is so easy, and it’s quite tasty. All you need is a little time.
Take 3 or so chicken breasts (1.5 – 2 lbs) and lay them out horizontally in front of you on a cutting board. Cut strips vertically every 1.5 inches. The width of your strips will determine the length of your shred later on. Bust out the crockpot and load in the chicken for the adventure. Add 2 cups or so of water or chicken broth (just enough to cover the chicken), 3 T white vinegar (for tenderness, baby), and 3 T fajita seasoning. Season with S&P. Add some garlic (3 cloves, finely chopped) and onion (1 medium, chopped), if it floats your boat. Cook on low for 3 hours.
Remove the chicken from the cooking liquid. On a dinner plate or in a glass cooking dish (like a Pyrex) or on your countertop, take two forks and shred the chicken. Or (this is the best thing ever!!!)…stick the chicken in the bowl of a Kitchen Aid stand mixer with the paddle attachment and turn it on low. Turn it up a notch or two once it gets going. Ta da! Shredded chicken in 30 seconds. (Disclaimer: this is not my idea, but I don’t remember where I read it. I think I saw it on Pinterest. They are a genius though! It works great!)
Now, the cooking liquid can be reduced on the stove top for a tasty sauce. Or you can store your shredded chicken in it to increase the flavor. Make a double batch and freeze in 1.5 cup portions in plastic bags.