Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Servings: 4
Are you looking for another easy recipe, then you have to try this crockpot chicken fajitas. All you need are five main ingredients, dump them in your crockpot, and set them to cook for 8 hours. It’s a no-fuss dish perfect for a filling meal that I’m pretty sure your entire family will love! The optional toppings are recommended for that extra goodness that you’ll always look for.
You can serve this fajita on its own. If you want to add more carbs, you can serve this chicken fajitas with Mexican rice, a simple side salad, or cauliflower, or enjoy this over pasta. If desired, simply serve this chicken fajitas with tortillas.
If you are into meal prep, this chicken fajitas is one of your best options. Store this in the freezer for up to 3 months. To reheat, sprinkle a little water on top of the frozen chicken fajitas and pop in the microwave for about 6 to 7 minutes, stirring halfway through.
Ingredients
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts
1 tablespoon chili powder
1 (500mL) container of fresh salsa (or jarred salsa)
1 teaspoon cumin
1 yellow onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 teaspoon salt
Optional toppings:
1 tablespoon fresh chopped cilantro
Corn tortillas, to serve
1/2 c. grated cheddar cheese
How to make Easiest Ever Crockpot Chicken Fajitas
Step 1: To a slow cooker, add the chicken, salsa, garlic, chili powder, cumin, and salt. Cover and set to cook for 4 hours on high or 8 hours on low.
Step 2: Take the chicken out of the slow cooker in the last half hour of cooking and shred. In the meantime, turn the crockpot to high. Then, add the onions and peppers. Continue to cook.
Step 3: Return the shredded chicken to the peppers and onions. Stir well and top with cheese and some cilantro. If desired, serve the chicken fajitas in corn tortillas. Enjoy!
Nutrition Facts:
Calories: 341 kcal | Carbohydrates: 32g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 863mg | Potassium: 796mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 119.9mg | Calcium: 173mg | Iron: 2.3mg
Ingredients
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 (500mL) container of fresh salsa (or jarred salsa)
- 1 teaspoon cumin
- 1 yellow onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 teaspoon salt
- Optional toppings:
- 1 tablespoon fresh chopped cilantro
- Corn tortillas, to serve
- 1/2 c. grated cheddar cheese
Instructions
Step 1: To a slow cooker, add the chicken, salsa, garlic, chili powder, cumin, and salt. Cover and set to cook for 4 hours on high or 8 hours on low.
Step 2: Take the chicken out of the slow cooker in the last half hour of cooking and shred. In the meantime, turn the crockpot to high. Then, add the onions and peppers. Continue to cook.
Step 3: Return the shredded chicken to the peppers and onions. Stir well and top with cheese and some cilantro. If desired, serve the chicken fajitas in corn tortillas. Enjoy!
