There is nothing tastier on a weekend than having a big plate of fajita’s for dinner. Our family loves anything Mexican or Tex-mex inspired, but some dishes take more time than I would like to spend. Traditional fajita’s are grilled and tend to take a bit of time over the stove. Instead of that method, check out this awesome Crockpot Fajita Chicken recipe that leaves you with tender juicy chicken, great tender vegetables and the rich flavors you’ll love! While it doesn’t give the char marks a grill would, all the other flavors are there making this a favorite easy weekend meals. Just simply toss ingredients into your Crockpot or Slow Cooker, and grab tortillas and a few fresh veggies to top them!
CROCKPOT FAJITA CHICKEN
1 Pound Boneless Skinless Chicken Breast, Sliced
1 Bell Pepper Sliced Thin (We use 1/2 green & 1/2 red usually)
1 Small Onion Sliced Thin
1 Clove Garlic, Minced
1 Tablespoon Ground Cumin
1 Teaspoon Smoked Paprika
1 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
1/4 Teaspoon Chili Powder
1 Teaspoon Salt
- Add all ingredients to Crockpot
- Mix together making sure seasonings coat all meat and veggies
- Add in 1/4-1/2 Cup Water
- Cook on medium to high heat setting for 3-4 hours
- Serve with favorite tortilla and toppings.
The best thing about this is how easy it is to double or triple the batch of Crockpot Fajita Chicken and bag up to freezer for future quick and easy freezer meals. If you prepare in advance, all you have to do is grab from the freezer and defrost in the microwave! You can even toss the fajita mix into your Crockpot frozen and let it reheat on low while you work! Don’t forget to add a dollop of sour cream, a bit of lettuce, salsa or guacamole to your fajita’s to enhance the flavors!
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