I’ve been slow about using my crock pot except for the very few recipes I knew were good. However, as life gets busier, I have had to face my apprehension head on and just go for it. Thankfully I’ve had the guidance of my mom helping me along the way. I’m thrilled I’m able to share what I’ve learned with you, especially with these simple crock pot chicken fajitas.
Often people like to add half a cup of stock when they crock pot. I’ve found that, unless I’m making soup, there is just too much liquid. Putting the vegetables on the bottom and the meat on top always has enough liquid to keep everything moist without drowning it.
For this recipe, I like to do different colored bell peppers. You can buy whatever color you like, I just like that it’s pretty with the different colors. Slice the peppers in half, remove the top and seeds from the inside. Place into the bottom of your crock pot. Place the chicken breasts on top. Then top with 1 4 oz can of mild (or hot depending on how you like it) diced green chilies, and 2 tbsp of my fajita seasoning. Cover and cook on high for 3-4 hours or on low for 5-6 hours. Once done, use two forks to shred the chicken while in the pot then serve on your favorite gluten free tortilla, inside pieces of romaine lettuce, or on top of a salad. I love to enjoy mine with guacamole.
Crockpot Chicken Fajitas
- 1.5 lbs chicken breasts
- 6 bell peppers
- 1 yellow onion
- 2 tbsp fajita seasoning
- 4 oz can diced mild green chilies
- 1/4 tsp salt
- Slice your peppers in half and remove the top and the seeds. Slice into strips lengthwise.
- Slice your onions into long thin strips as well.
- Place peppers and onions on the bottom of your crockpot, place the chicken on top, then top with the chilies and seasonings.
- Cook on high for 3-4 hours or on low for 5-6 hours.