This tasty dinner has been a great time-saver for me. I usually cut up the chicken, onion and peppers while our two young children are napping. Then, just before my husband gets home from work, I toss everything into the skillet while the pasta is cooking on another burner.—Heather Brown, Frisco, Texas
My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade only needs 8 hours to work its magic, but it’s even
better left overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.
I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry.
-Diana Jones, Springtown, Texas
These are the best fajitas ever, and a much healthier version of the typically pan-fried greasy fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. — Erin Michniacki, Manhattan, KS
"We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree," relates Twila Burkholder of Middleburg, Pennsylvania. "I simmer the beef in my slow cooker...and it always comes out nice and tender."
I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.