I remember when I made Beef Fajitas, I knew that chicken would be coming soon, too. After all, I do love me some fajitas! Plus, chicken is cheaper. I tend to cook it a little more often because it helps me save money. Fortunately, these fajitas turned out really great!
Chicken Fajitas in the Slow Cooker
I remember when I made Beef Fajitas, I knew that chicken would be coming soon, too.
Servings 6
Calories 289kcal
Ingredients
Ingredients:
- 6-7 boneless skinless frozen chicken breasts
- 2 onions
- 2 green peppers
- 1 packet of taco seasoning or fajita seasoning
- 1 10 oz can of diced tomatoes and green chilies
Instructions
- Place chicken in microwave to defrost for a few minutes, until it's still slightly frozen (it's much easier to cut when it's slightly frozen).
- Cut it in strips for fajita meat.
- Cut onions and peppers in strips.
- Mix up taco seasoning and diced tomatoes and green chilies.
- Place meat, onions and peppers into slow cooker.
- Pour tomato mixture over the top.
- Cook on low for 8 hours or on high for 4-6 hours.
- Serve with: refried beans, cheese, tortillas, salsa, sour cream and guacamole.
Freezer to Slow Cooker Instructions:
- Slice onions and green peppers into strips.
- Cut frozen chicken into strips
- Place chicken, onions and green peppers in gallon size freezer bag.
- Label & Freeze.
- On cooking day, add tomatoes & green chilies along with seasonings over the top.
- Cook on low for 8 hours or on high for 4-6 hours.
Notes
Tips. These will be a little runny due to the tomatoes. You can try to cook off some of that liquid by leaving the lid off for an hour on high, or you can even throw it into the skillet to cook some of it off. We didn't really mind the liquid, so we just drain it before we place it on the tortilla.
Nutrition
Calories: 289kcal | Carbohydrates: 7g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 283mg | Potassium: 1057mg | Fiber: 2g | Sugar: 4g | Vitamin A: 291IU | Vitamin C: 42mg | Calcium: 40mg | Iron: 2mg
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