Crockpot Chicken Fajitas

Crockpot Chicken Fajitas are easy to prepare, delicious, and the perfect family-friendly weeknight dinner. This recipe only takes 5 minutes to throw together and requires minimal ingredients. You can enjoy it with tortillas and all of your favorite fajita fixings. Or make a fajita bowl using brown rice or keep it low carb and eat it over cauliflower rice.

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Course: Main Course

Cuisine: American

Keyword: crockpot chicken fajitas

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings: people

Calories: 197kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart slow cooker

Ingredients

2 tablespoons homemade fajita seasoning
2 lbs boneless skinless chicken breasts
1 15-ounce canned tomato sauce
3 bell peppers, any color seeds and membranes removed then thinly sliced
1 large white onion skin removed and then thinly sliced
1 jalapeno pepper seeds and membrane removed then chopped

Instructions

In the bottom of the slow cooker, place the chicken breasts. Sprinkle with fajita seasoning.
Pour the tomato sauce on top and then turn the chicken over a couple of times to mix the sauce and seasoning.
Place the onions and peppers on top of the chicken. Keeping the veggies on top will prevent them from getting too soft.
Tightly place the lid on and cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken is. I recommend cooking on the low setting because chicken breasts can quickly dry out when cooking on high.
After the chicken cooks, remove it from the crockpot and slice the chicken into strips or shred it. Either one works great with fajitas. Place the chicken onto a platter. Scoop out the veggies from the insert and place next to the chicken.
Give the chicken and veggies a taste for salt and pepper, squirt with lime juice and sprinkle with fresh cilantro (if using), and then dinner is ready to serve.

Notes

Storage suggestions

For the week

Assemble the ingredients into the slow cooker insert, cover, and refrigerate for two days. On cooking day, continue with the recipe. Remember that you might need to add on more cooking time because the insert will be cold.

Cook the recipe thoroughly, place in an airtight container and refrigerate for up to 4 days. Heat up in the microwave or on the stove.

To freeze

Turn this into a freezer meal kit. Assemble the chicken, fajita seasoning, and tomato sauce into a freezer bag. In a second freezer bag, place the onions and peppers. Label and place into the freezer for up to 3 months.

When you're ready to cook, take the freezer kit out and let it in the refrigerator for 1-2 days. You don't want to place the chicken fajitas into the slow cooker frozen because it won't come up to temperature fast enough, which can cause bacteria to form, bringing the chicken into a danger zone. So let it thaw completely before cooking in the crockpot.

Nutrition