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Chicken Fajita Crock Pot Recipe

Green plate with a fajita

This is an easy fajita recipe, since the slow cooker does most of the work! Using a slow cooker allows plenty of time for the chicken and vegetables to absorb the seasoning and flavors, and will leave you with very tender chicken. This recipe is perfect for a weeknight dinner! It makes plenty too, so you’ll most likely have leftovers for the next day!

julienned red, orange an green bell peppers

Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder.

Bell peppers, onion and chicken in crock pot

Top with remaining half of the tomatoes, then layer in remaining peppers and onions.

Fajitas topped with cilantro and pico de gallo

Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender Remove chicken, and shred. Strain excess broth in slow cooker and discard.

Plated fajita ready to serve

Serve in warmed tortillas with desired toppings.

Chicken Fajita Crock Pot Recipe Instructions

Yield: 10 servings

This easy recipe is so flavorful and easy to make, since the slow cooker does most of the work!

Ingredients:

  • 2 lbs boneless skinless chicken breast halves
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 1 red, orange and green bell pepper, julienned
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper
  • For serving: Flour tortillas, sour cream, cilantro, pico de gallo, guacamole, shredded cheese

Directions:

  1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
  2. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  3. Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
  4. Serve on a colorful and sturdy Zak tray or plate.
  5. Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.
  6. Gently toss. Serve warm in warmed tortillas with desired toppings.