Slow Cooker Chicken Fajitas
Super easy dump chicken Crock-Pot meal for busy weeknights.
Servings: 4 servings
- 1 pkg (1.27 oz) fajita seasoning
- 1 pkg (12 oz) frozen 3 peppers & onion blend
- 1.5-2 lb chicken
- 8 Tortillas
- Desired toppings such as: sour cream, cheese, avocado, and jalapenos
In the crockpot, dump fajita seasoning, frozen peppers and onions, and chicken.
Cook on low for 6-8 hours (3-4 hours on high) or until chicken is cooked through. Shred chicken with a fork.
Scoop out fajita mixture with a slotted spoon (because it gets nice and juicy!) and serve on tortillas with desired toppings such as sour cream, cheese, avocado, and jalapeno.
This can also double as a freezer meal. Instead of dumping ingredients into the slow cooker, dump them into a freezer gallon bag and freeze. Thaw before cooking in the Crock-Pot.
Store for up to 3 months in the freezer and 3 days in the refrigerator.
Chicken can be breasts or tenderloins. I've found that tenderloins will cook a little sooner though, so check before 8 hours.
If you prefer fresh vegetables, you can cut your own peppers and onions.