Crock-Pot Chicken Fajitas
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.
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Crock-Pot Chicken Fajitas Recipe |
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| Rating |
Rate this recipe!
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| Servings | 6People |
| Prep Time | 5Minutes |
| Cook Time | 5 - 6Hours On LOW |
Ingredients
- 2 - 3 whole boneless skinless chicken breasts
- 12 ounces frozen mixed peppers and onions
- 14 ounces canned black beans drained
- 14 ounces canned diced tomatoes
- 14 ounces canned corn drained
- 2 cloves garlic minced
- 1 packet taco seasoning low-sodium, or homemade
- non-stick cooking spray
- tortaills
- cheese shredded, for garnish
- guacamole for garnish
- sour cream for garnish
Servings: People
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Ingredients
Servings: People
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Instructions
- I used a liner.
- Spray crock with Pam.
- Place chicken breasts at bottom of the crock.
- Dump the rest of the dry ingredients into the crock over the chicken (except tortillas and garnishments).
- Cook on low for 5-6 hours.
- Pull chicken out and shred and then add back into the mixture and stir well.
- Serve chicken with garnishments on flour tortilla's when your ready.
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I would like a nice crock pot recipe for Veal stew thank you
sure would like to live in Kansas–what part are you from?
loved your recipe