Crock-Pot Chicken Fajitas

IMG_0313 february freezer meal crockpotladies

When I made my huge project of 10 freezer meals, I had 3 Chicken Breasts left that I needed to use up.  Not quite enough to serve as  whole, I decided to make some shredded Crock-Pot Chicken Fajitas to use them up.   My children are not into super spicy food, so I keep the peppers to a minimum but the great thing with this recipe is it’s easy to add or subtract to what your family eats. I used my 5 quart crock-pot.  This recipe will work well in the smaller crock-pot as well as larger one.  Be sure to have things to garnish the fajitas like sour cream, guacamole, lettuce, tomato’s and anything else your family enjoys.

Crock-Pot Chicken Fajitas

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6

Crock-Pot Chicken Fajitas


2-3 Boneless Skinless, Chicken Breasts, Thawed
12 ounce bag of Frozen Mixed Peppers and Onion Mix
1 Can of Black Beans, Drained
1 Can of Diced Tomatoes
1 Can of Corn, Drained
2 Garlic Cloves, Minced
1 Package of Taco Seasoning (I used low sodium)
Shredded Cheese for garnish
Guacamole for garnish
Sour Cream for garnish


  1. I used a liner.
  2. Spray crock with Pam.
  3. Place chicken breasts at bottom of the crock.
  4. Dump the rest of the dry ingredients into the crock over the chicken (except tortillas and garnishments).
  5. Cook on low for 5-6 hours.
  6. Pull chicken out and shred and then add back into the mixture and stir well.
  7. Serve chicken with garnishments on flour tortilla's when your ready.

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