Slow Cooker Chicken Fajitas

As you may know, chicken fajitas are one of my favorite foods. They are also the food which made me realize that any food made with chicken, peppers, and onions is probably delicious (as long as it's kept simple). Now that have a slow cooker (and the added benefit of someone being at home to tend to the slow cooker when needed), I've decided to find new recipes so I can use the thing. One of the first recipes I found to try was for a "mexican style chicken" which I modified to be more like fajitas!

I found this recipe during a random Google search. While not exactly fajitas, they are amazingly delicious (and they also seem healthy!). I'll include instructions for cilantro lime rice at the end since I can't have fajitas without rice. I like to use fresh veggies when cooking, but you can skip the first few steps if you buy them frozen. I do all the prep work for this the night before and place everything in the freezer or fridge. All of the ingredients in this recipe can be adjusted to taste.

As a final note, this reheats extremely well.

Slow Cooker Chicken Fajitas (cook time: 7-8 hours on low)
1 lb of chicken, frozen
1 to 2 C bell peppers, sliced and frozen
1/2 of a white onion, sliced and frozen
4.5 oz can of chopped green chilies
14 oz can of diced tomatoes
1 C chicken broth
1 to 2 T taco seasoning

Clean and slice up the bell peppers. I suggest getting a mix of colors.

Clean and slice up the white onion.

Place the peppers and onions in a freezer bag and place in the freezer.

(One day I might use fresh tomatoes and chilies, but for now I buy them in a can.)

Spray the inside of the slow cooker insert with cooking spray. Pour in the chicken broth, tomatoes, chilies, and taco seasoning.

Stir up the contents, put the lid on the insert, and place it in the refrigerator overnight.

8-ish hours before you plan to eat, assemble the slow cooker. Add the frozen chicken, peppers, and onions. Stir the contents and turn the slow cooker on low.

After 6 or 7 hours (whenever the chicken is fully cooked), pull apart the chicken with a fork. You want the chicken to be shredded, not in chunks. (No pictures of this since I'm not the one who does it!)

Stir up the contents and let it cook for another hour.

Warm up some tortillas and scoop the chicken onto the tortillas. Enjoy!
(Note: The final product is a bit soupy, so you may want to strain the chicken before placing it on your tortillas. Or just eat it with a fork, like I do.)


I like to have this chicken with cilantro lime rice, so here is a recipe for that:

Cilantro lime rice
1 C water
1/2 C rice
1/4 lime
1 t cilantro (or to taste)
salt (to taste)

(Optional) Sauté the uncooked rice in oil over medium heat until lightly brown.
Add the water, heat until boiling.
Reduce heat to a low simmer. Cook for 15-20 minutes (until tender and water is evaporated).
Remove from heat, fluff the rice with a fork.
Add the juice of the lime, the cilantro, and salt. Stir.