Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas are an easy, delicious meal. Fajitas, whether beef, chicken or vegetable, are a standard in many kitchens. Our slow cooker version makes 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 everything warm. We do have a grilled version on our website as well.
Some fajita recipes slice the chicken. This one shreds the chicken since it serves easier 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. We have links to our guacamole and salsa recipes further down, which are a must for toppings.
2 Pounds Boneless Skinless Chicken Breasts
2 Medium Onions, Sliced
1 Medium Green Bell Pepper, Sliced
1 Medium Yellow Bell Pepper, Sliced
1 Medium Red Bell Pepper, Sliced
3 Tablespoons (1 Ounce) Sheffield Fajita Seasoning
½ Cup Low-fat or Fat-free Chicken Broth (Keeps the chicken moist, if extra liquid is needed.)
Warm Flour Tortillas for serving
Shredded cheese, sour cream, guacamole, salsa, pico de gallo, fresh cilantro and lime wedges for Toppings
Slice the onion and bell peppers into ¼ inch slices. (The yellow and red peppers add a sweeter flavor than just the green peppers. Use all green peppers if you prefer.) Put them in the bottom of the slow cooker. Sprinkle 1 tablespoon of the Fajita Seasoning over them. Place the chicken breasts on top of the vegetables. Sprinkle the fajita seasoning over the chicken and vegetables.
Cook on high setting for 3-4 hours or on low for 6-8 hours. Check with about an hour to go. Ladle some of the liquid over the chicken. Add the broth if needed, but you don’t want the chicken and vegetables swimming in liquid.
Once cooked the specified time, the chicken 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, serve with a side of Mexican rice and pinto or black beans.