Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas are an easy, delicious meal. Fajitas are a standard in many kitchens. and this slow cooker version make it even easier since you don’t have to fire up the grill and can be made any time of the year. Making them in a slow cooker is a great way to prepare them around the holidays, football games, other sporting events and family gatherings. It doesn’t take long to prepare them and get them in the slow cooker. Then you sit back and enjoy the day until they are ready to serve. The slow cooker keeps it all warm.
Some fajita recipes slice the chicken. This one shreds the chicken since it serves easier this way on the tortillas. Having a large selection of toppings makes it a fun way for your guests to customize their own fajitas. Served with a side of Mexican rice and pinto or black beans and you have a complete meal.
2 pounds boneless skinless chicken breasts
1 medium onion
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
3 Tablespoons (1 ounce) Sheffield Fajita Seasoning
½ cup low-fat or fat-free chicken or vegetable broth (keeps the chicken moist)
Flour and/or Corn Tortillas
Shredded cheese, sour cream, guacamole, salsa, pico de gallo, fresh cilantro and lime wedges for Fajita Toppings
Slice the onion and bell peppers into ¼ inch slices. Put them in the bottom of the slow cooker. Place the chicken breasts on top of the vegetables. Add the broth. Sprinkle the fajita seasoning over the chicken and vegetables. Cook on high setting for 3-4 hours or on low for 6-8 hours. Should be cooked enough to easily shred with forks.
Remove chicken from the slow cooker. Shred the chicken breasts using two forks. Place the shredded chicken back in the slow cooker and gently mix with the onions and peppers.
Serve with the tortillas and toppings. To complete the meal, also serve with a side of Mexican rice and pinto or black beans.