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Chicken Fajitas in the Slow Cooker

I remember when I made Beef Fajitas, I knew that chicken would be coming soon, too.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Chicken, Main Course, Slow Cooker
Cuisine: Mexican
Keyword: Chicken Fajitas in the Slow Cooker
Servings: 6
Calories: 289kcal

Ingredients

Ingredients: 

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