Now, you are probably one of those wonderful morning people who jumps out of bed an hour before the rest of your family, and by the time your kids and spouse lumber sleepily from of their beds, their lunches are ready, breakfast is hot and waiting on the table, and supper is in the slow cooker. That's you, right?
It's not so much me, as much as I would like it to be. After I hit "snooze" for the third time, we find ourselves shoveling down breakfasts, throwing together lunches, and putting our shoes on the wrong feet before having to switch and run out of the door screaming, "gonna be late!"
So not every day is like that. But on the ones that are, supper does not end up in the slow cooker. On the off chance you have a day like that, pull out your handy-dandy casserole dish and fix your fajitas this way:
extra virgin olive oil
1 onion chopped into slivers
1 bell pepper deveined and cut into slivers
1 package chicken tenders
1/2 package taco seasoning (but sure to check your brand for gluten - it is very common in seasoning packs)
Taco sauce (again checking for gluten) or Salsa
Pour a little olive oil around the bottom of your dish. Layer in the onion, pepper, and chicken. Pour the spices over the top. Bake at 350 for 20-30 minutes until the chicken is finished. Serve with your favorite gluten-free tortillas or with hard taco shells (or both as we do). You can easily double the recipe and simply increase the cooking time. Add other toppings of choice. I usually include and can of refried beans, mix it with a little salsa, and heat it in the microwave.
I try to keep this as simple as possible by buying cheese and lettuce already shredded. Then this really is a quick and easy meal.