Crock Pot Chicken Fajitas
This family friendly recipe, Crock Pot Chicken Fajitas, is super simple to put together and requires just a few ingredients for an easy weeknight dinner. It freezes well too!
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I love this chicken fajita recipe for an easy, hands off weeknight dinner. All you have to do is cut the peppers and onions, throw everything together and let the slow cooker do its thing.
This is a great make ahead freezer meal! Just prep the veggies and add everything to a freezer safe gallon size bag. Freeze up to 5 months. When you’re ready to make it, thaw the bag in the refrigerator for 24 hours, dump the contents into the crock pot and cook on low 5 hours. So easy!
Try this Slow Cooker BBQ Shredded Chicken recipe for an easy dump and go dinner.
What you’ll need
- Crock Pot
- Chicken breast (about 3-4) or chicken tenderloins
- 1 packet taco seasoning
- Olive oil
- Bell peppers and an onion
- To serve- flour or corn tortillas
- Your favorite toppings such as shredded cheese, avocado, sour cream, lettuce and diced tomatoes
How to make it
Start by cutting the chicken breasts into slices (or leave the chicken breasts whole and shred them later) and add the chicken to the bottom of a 6-8 quart crock pot.
Slice the bell peppers and onions into strips. Cut them larger that you normally would, if they are too thin the veggies will disintegrate. After the peppers and onions are sliced, add those into the crock pot with the chicken.
You can also add in sliced mushrooms, jalapeños, or any other ingredients you like in your fajitas.
Drizzle the olive oil over the chicken and vegetables and sprinkle in the taco seasoning packet. Give everything a good mix.
Cover and cook on low 5 hours or high 2 1/2 hours.
If the chicken is whole, shred it. Serve from the crock pot in tortillas, taco shells, or over rice bowls with your favorite toppings. Easy dinner!
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Slow Cooker Chicken Fajitas
Equipment
Ingredients
- 2 pounds chicken breast about 3-4 or chicken tenderloins
- 1 1 ounce packet taco seasoning
- 1 tablespoon olive oil
- 2 bell peppers sliced
- 1 onion sliced
- Flour or corn tortillas for serving
- Toppings such as shredded cheese, avocado, sour cream, lettuce and diced tomatoes
Instructions
- Start by cutting the chicken breasts into slices (or leave the chicken breasts whole and shred them later) and add the chicken to the bottom of a 6-8 quart crock pot.
- Slice the bell peppers and onions into strips. Cut them larger that you normally would, if they are too thin the veggies will disintegrate. After the peppers and onions are sliced, add those into the crock pot with the chicken.
- You can also add in sliced mushrooms, jalapeños, or any other ingredients you like in your fajitas.
- Drizzle the olive oil over the chicken and vegetables and sprinkle in the taco seasoning packet. Give everything a good mix.
- Cover and cook on low 5 hours or high 2 1/2 hours.
- If the chicken is whole, shred it. Serve from the crock pot in tortillas, taco shells, or over rice bowls with your favorite toppings. Easy dinner!
