Today we’re sharing a recipe for easy slow cooker chicken fajitas.
I can’t really decide what I should call my crock pot/slow cooker. What term do you use?
Earlier this week we shared a fantastic recipe for baked potato soup that is made in the magical crock pot – just like this recipe.
Put your chicken inside, close the lid and magic happens. I swear.
I always talk about adding more crock pot recipes to my repertoire because they are just so easy. And just this week, I was using my crock pot to make a different recipe and I realized that it has a timer so I can set when I want it to start cooking.
Magic, see? I can’t believe I didn’t discover that sooner.
- 1 pound boneless skinless chicken breasts (I used 3 breasts)
- 1 medium onion, diced
- 2 peppers of your choice, largely diced
- 1 can, 10 oz, diced tomatoes and green chiles (i.e. something like Rotel)
- 1 packet of taco seasoning or 1/4 cup homemade taco seasoning
- tortillas/chips, tomato, corn, onion, cilantro, cheese, salsa, guacamole, refried beans, etc.
- Place the chicken breasts in the bottom of your crock pot.
- Sprinkle the taco seasoning over the chicken.
- Add the can of diced tomatoes & green chiles, both diced peppers and diced onion.
- Cook on low for 7 to 8 hours or high for 3 to 4 hours.
- After the chicken is completely cooked, remove the breasts from the crock pot and shred using 2 forks. If the chicken doesn't shred easily, put it back in the crock pot until it's easier to shred.
- After you shred it, return the chicken to the crock pot for 30 minutes to cook in the juices.
- Serve using a slotted spoon to avoid collecting too much juice.
Chicken fajitas – delicious and easy!
Want to know a little secret? I like eating mine with french dressing :)