Using a slow cooker makes it simple to prepare mouthwatering chicken fajitas, and cleanup is quick thanks to a disposable Reynolds® Slow Cooker Liner.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot (Optional)
- ½ teaspoon Italian seasoning
- salt and freshly ground black pepper to taste
Instructions
- Combine olive oil, red wine vinegar, maple syrup, Dijon mustard, shallot, Italian seasoning, salt, and pepper in a jar with a lid. Shake to combine until mixture is emulsified, about 20 seconds. Adjust salt and pepper, if needed.
- When removing from fridge, let sit at room temperature for 15 minutes to liquify the oil, then give the vinaigrette a good shake. Alternately, you can warm in the microwave for about 10 seconds.
Reviews
This is really good. I think I might try honey mustard instead of Dijon and maple syrup (I don’t care for Dijon).
Used honey and some lime juice which is more to my taste than vinegar and maple syrup
Sweet and tangy, just how I like it. I made a double batch and family used it throughout the week. Good tip to warm it a bit in mircowave before using. Flavors are very good and customizable.
I made this as per the recipe. Took it out of the fridge the next day to use it and it was solid in my shaker jar. Reread the recipe, saw the cook’s tips, and realized I’d have to nuke it to use it right away. But, waited the recommended 15 minutes because I wasn’t sure how often it would be safe to nuke it, and it still wasn’t liquefied enough to pour. Shook some out of the jar on my salad, and gave it a stir. Unusual taste. Think it’s the maple syrup. Sorry, just not for me, or anyone who wants to refrigerate, shake, and pour.
I’ve been making something like this for years! I sometimes use fresh lemon juice instead of vinegar. I also use crushed garlic. Everyone seems to like it!