Slow Cooker Chicken Fajitas recipe

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Ingredients

2 ½ pounds frozen skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes, well drained
1 (8 ounce) jar salsa
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon white sugar
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon chicken bouillon granules
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 pinch red pepper flakes, or to taste
2 onions, sliced into thin strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 tablespoons cornstarch
1 (15 ounce) package flour tortillas
1 (8 ounce) package shredded Cheddar Jack cheese
½ cup sour cream, or to taste

Nutrition Info

208 calories
carbohydrate: 18 g
cholesterol: 42.7 mg
fat: 7.5 g
fiber: 1.8 g
protein: 16.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 436.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.

  2. Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board, shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.

  3. Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

Recipe Yield

20 fajitas

Recipe Note

I searched high and low for a great recipe for slow cooker fajitas before I came up with this. The best part for me is that I don't have to defrost the meat before I throw it in there. Also, this makes a very large batch, so it's good for big families or a crowd of guests.

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