Crockpot Chicken Fajitas
If you're looking for a stress-free, flavor-packed dinner that practically cooks itself, Crockpot Chicken Fajitas are about to become your new go-to. This dish combines juicy chicken, vibrant bell peppers, and classic Tex-Mex spices - all slow-cooked to perfection. Whether you're feeding a crowd or just want leftovers for the next day, this recipe is a total winner.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 bell peppers (red, green, yellow), sliced
- 1 medium onion, sliced
- 2-3 cloves garlic, minced
- 2 cups chicken stock
- 1 16-oz can of chunky salsa
- 1 cup of rice
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ cup greek yogurt
- 2 cups mozzarella cheese (shredded)
How to make Crockpot Chicken Fajitas
What you will need
- Slow Cooker: I Love this Kitchen Aid Crock Pot
- Frying Pan: This Caraway Saute Pan is a healthy non-stick option for family-sized meals.
Instructions
- In a frying pan, heat cooking oil over medium-high heat. Add sliced pepper and onion, cooking for about 5 minutes.
- Add minced garlic to the frying pan and cook for another minute.
- In the crockpot, place the chicken breasts at the bottom. Add the contents of the frying pan and all other ingredients except the cheese. Stir.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Add the mozzarella cheese and stir. Cook for about 5 minutes to let the cheese melt.
- Stir one more time to mix all the cheese.
- Add any desired toppings.
- I enjoyed this topped with shredded cheese and avacodo slices.
Alterations
- Add some spice by dicing a jalepono or two and adding them with the bell pepper.
- For a tex-mex style meal try adding 1 can of corn and 1 can of black beans to the crockpot.
- More veggies? Try adding sliced zuchinni or mushrooms with the peppers.
Crockpot Chicken Fajitas
If you're looking for a stress-free, flavor-packed dinner that practically cooks itself, Crockpot Chicken Fajitas are about to become your new go-to. This dish combines juicy chicken, vibrant bell peppers, and classic Tex-Mex spices - all slow-cooked to perfection. Whether you're feeding a crowd or just want leftovers for the next day, this recipe is a total winner.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 bell peppers red, green, or yellow. sliced
- 1 medium onion sliced
- 2-3 cloves garlic minced
- 2 cups chicken stock
- 1 16 oz can of chunky salsa
- 1 cup of rice
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup greek yogurt
- 2 cups mozzarella cheese shredded
Instructions
- In a frying pan, heat cooking oil over medium-high heat. Add sliced pepper and onion, cooking for about 5 minutes.
- Add minced garlic to the frying pan and cook for another minute.
- In the crockpot, place the chicken breasts at the bottom. Add the contents of the frying pan and all other ingredients except the cheese. Stir.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Add the mozzarella cheese and stir. Cook for about 5 minutes to let the cheese melt.
- Stir one more time to mix all the cheese.
- Add any desired toppings. Enjoy!
Nutrition
Calories: 430kcalCarbohydrates: 38gProtein: 46gFat: 9g
Tried this recipe?Let us know how it was!
Looking for a different Crockpot meal
- Try this Cheeseburger Crockpot Casserole
- Try this Beef Stew in the Crockpot
