Crock Pot Chicken Fajitas
Blue Ribbon Recipe
This fajita recipe is such a time saver. Put all the ingredients in a slow cooker, turn it on, and forget about it. The chicken turns out tender and easy to shred. Once shredded, it goes back into the Crock Pot to mingle with the sauce. Spooned onto the tortillas, it makes really flavorful fajitas. These will be great if you're serving a crowd. Set up a fajita bar with the chicken and toppings and let everyone create their own.
Note: Every slow cooker is different. We suggest checking the chicken after 5 hours since some cook faster. Also, serve the chicken with a slotted spoon to remove the juices before placing on the tortilla.
★★★★★ 2 votes5
Ingredients
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4 largeboneless chicken breasts
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1 largeyellow onion
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2 can(s)mild green chilies, diced, 4.5 oz each
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1green or red bell pepper
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·fajita seasoning
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1 largecan mild green enchilada sauce, 28 oz.
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16soft flour tortillas, taco sized
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2 cshredded cheddar cheese
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·sour cream
How to Make Crock Pot Chicken Fajitas
- Peel and chop onion.
- Remove core and seeds from bell pepper and chop it.
- Put onion and pepper in the bottom of Crock Pot.
- Add green chilies.
- Arrange chicken breasts on top of vegetables.
- Sprinkle fajita seasoning over the chicken.
- Top with one can of mild green enchilada sauce.
- Place lid over Crock Pot. Turn on high and let cook for approximately 6 hours.
- Remove chicken breasts from Crock Pot and shred them.
- Add chicken back to vegetables and mix all together.
- Serve on warmed flour tortillas, with cheddar cheese, sour cream, and whatever else you like.
