Crock-Pot Chicken Fajitas

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The easiest Crock-Pot Chicken Fajitas recipe ever! Cooking your chicken in the slow cooker is perfect for busy weeknight when you don’t have a lot of time to fuss with dinner. Serve the fajitas with Mexican rice and beans for a delicious dinner that the whole family will love!

Crock-Pot Chicken Fajitas

After I was done preparing a batch of slow cooker freezer meals, I was left with three chicken breasts that I needed to use up. Now three chicken breasts is not enough to serve my larger family when eaten whole but I knew I could come up with a tasty recipe that would use them up as part of a larger meal.

So, I decided to make some shredded chicken fajitas to use those breasts up and the recipe came out SO good.

My children are not into super spicy food, so I keep the peppers to a minimum. But the great thing with this recipe is that it is easy to add or subtract ingredients to suit your what YOUR family will eat.

I used my 5 quart slow cooker, but this recipe should work in a slow cooker that is a little bit smaller or larger too.

I served the fajitas with a side of Mexican rice and refried beans and had plenty of toppings for everyone to add to their fajitas like sour cream, guacamole, lettuce, diced tomatoes, salsa, etc.

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Crock-Pot Chicken Fajitas Recipe

Boneless skinless chicken breasts, black beans, peppers and a great mix of spices and seasonings are slow cooked for several hours. The chicken is shredded and then you are ready to make fajitas topped with your favorite toppings!

Print Recipe Crock-Pot Chicken Fajitas Recipe Boneless skinless chicken breasts, black beans, peppers and a great mix of spices and seasonings are slow cooked for several hours. The chicken is shredded and then you are ready to make fajitas topped with your favorite toppings!

Rating	Votes: 5 Rating: 5 You: Rate this recipe!
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
• For Serving
• 12 Flour Tortillas
• Cheese shredded
• Guacamole
• Sour Cream
• Tomatoes diced
• Lettuce shredded

Servings: people

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 For Serving 12 Flour Tortillas Cheese shredded Guacamole Sour Cream Tomatoes diced Lettuce shredded Servings: people

Rating Votes: 5 Rating: 5 You: Rate this recipe! Servings 6people Prep Time 5minutes Cook Time 5 - 6hours on LOW

Instructions

1. Place chicken breasts in the bottom of a 4, 5 or 6 quart slow cooker.
2. Add the remaining ingredients (except for the tortillas and toppings) to the slow cooker and toss to combine.
3. Cover and cook on LOW for 5 to 6 hours.
4. Remove chicken from slow cooker and shred meat with two forks. Add shredded chicken back into the slow cooker with the remaining ingredients.
5. Serve shredded chicken mixture in flour tortillas and top with your favorite toppings.

Nutrition Information

Calories: 224kcal, Total Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Cholesterol: 35mg, Sodium: 1778mg, Potassium: 572mg, Carbohydrates: 35g, Dietary Fiber: 8g, Sugars: 6g, Protein: 17g, Vitamin A: 44%, Vitamin C: 203%, Calcium: 3%, Iron: 15%

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