When it comes to choosing recipes, I look first at ingredients, then time involved, and lastly difficulty. I’m not much of a vegetable eater – I know that’s bad but I’m getting better with them, mainly because I really want/need my son to eat them.
Time is also an important factor. My kid is always on the go, so I usually double the listed preparation time to account for stopping a thousand times to check on him, comfort him, change him…etc. you other moms know what I’m talking about!
Lastly, difficulty. I’m by no means a chef. I don’t want to spend my night or day on multiple steps of a recipe and also don’t want to spend forever chopping numerous different items.
That’s where crock-pot recipes come in. I LOVE MY CROCK-POT! It really makes life so much easier. So whenever I can make something in a crock-pot I will.
When I found this recipe for Slow Cooker Chicken Fajitas by Cooking Classy on Pinterest I felt it checked all boxes and just seemed delicious.
I’ve now made this recipe a few times and every time it has turned out great! In fact, when my husband sees chicken and peppers in the fridge/freezer he instantly asks, “are you going to make those chicken fajitas” with the happiest look on his face 😃🤗!
Plus, it’s made in a slow cooker!!!!! As I’m sure any hard working individual can agree, there is just something sooooo magical about slow cooker meals. While this recipe does require a little prep work, it’s super easy and the end result is so worth it.
Slow Cooker Chicken Fajitas
From the Kitchen of The Buffalo Blonde
Source: Cooking Classy
2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned (I usually get 1 red, orange, yellow bell pepper. I’m not a huge fan of green bell pepper)
1 large yellow onion, halved and sliced
4 cloves garlic , minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 tbsp fresh lime juice
1 tbsp honey (I never have honey in my house, you can substitute with maple syrup or just skip this)
Cilantro (I am not a big fan of Cilantro and I usually skip this)
Lloyd’s sauce (if you are in the Buffalo, NY region I recommended getting this for all things Mexican. It is a staple in our house.)
Guacamole (I usually pass on this as well mainly because of time constraints.)
Monterrey jack or cheddar cheese
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers onions and garlic.
In a Ziploc bag or in a large side bowl, mix together chili powder, cumin, paprika, coriander, salt and pepper. Add the chicken to the bag or bowl and coat both sides. Add the chicken to slow cooker. Top the chicken with the remaining half-can of tomatoes, peppers and onions and with the remaining seasoning (if you have any).
Cover and cook on HIGH heat for 3 – 4 hours or low heat for 6 – 8 hours or until chicken has cooked through and veggies are tender. Remove lid and shred chicken with a fork in the slow cooker. After, stir the chicken in the juices. I turn the slow cooker to low and let the shredded chicken soak in the juices for a least 1 hour before serving. When ready to serve, in a side bowl, remove as much of the chicken and vegetables with as little juice as possible from the slow cooker. Add lime juice and honey to the bowl and salt to taste if desired. Gently toss. Serve on warmed tortillas with sour cream and optional guacamole, cheese and salsa.
** The original direction say remove1 cup of the juices. I for the most part, don’t care about the amount of juices in the pot. I use a straining ladle when scooping the chicken and vegetables out of the slow cooker and usually only get a small amount of the juices when doing so.
I hope you enjoy this recipe as much as my family does!