Slow Cooker Chicken Fajitas

Yes, I know you’re probably saying…wait a second, it’s Meatless Monday, but I just couldn’t resist sharing this Slow Cooker Chicken Fajitas recipe! We are reaching near 70 degrees today in Chicago and the thought of a warm weather taco is just making my mouth water so here it goes! Bust out that Slow Cooker, add some chicken, a bit of citrus (orange and lime juices), lots of yummy spices and set it and forget it. Roughly 45 minutes before the fajitas are done you’ll add red and green bell peppers so they soak in just the right amount of spice and don’t get mushy. Then – just add a topping of avocado, crumbled cheese and some plain greek yogurt and VOILA – dinner and lunch for the next few days is DONE! You can even utilize the leftover chicken and make enchiladas, a fajita bowl with rice and beans, well, the possibilities are endless! 

Slow Cooker Chicken Fajitas
Serves 6
Chicken Fajitas made in the Slow Cooker with spices, citrus juices, onions and bell peppers.
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1 1/2 pound chicken breasts
  2. 1 tablespoon olive oil
  3. 2 tablespoons orange juice
  4. 2 tablespoons lime juice
  5. 3 tablespoons brown sugar
  6. 1 tablespoon chili powder
  7. 1 teaspoon cumin
  8. 1 teaspoon garlic powder
  9. 1 teaspoon onion powder
  10. 1/2 teaspoon smoked paprika
  11. 1/2 teaspoon chipotle chili powder
  12. 1/2 teaspoon oregano
  13. 1/4 teaspoon cayenne pepper (optional)
  14. 1 1/2 teaspoons salt
  15. 1/2 teaspoon pepper
  16. 2 tablespoons tomato paste
  17. 1 tablespoon Dijon Mustard
  18. 2 teaspoons Worcestershire sauce
  19. 1 teaspoons liquid smoke (optional - found next to the BBQ sauces in the grocery store - this adds a fantastic smoky flavor)
  20. 1 15 ounce can diced tomatoes, drained
  21. 1 4 ounce can green chilies
  22. 1 onion, thinly sliced
  23. 1 green bell pepper, thinly sliced
  24. 1 red bell pepper, thinly sliced
Instructions
  1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the bell peppers. Cook on high for 3 hours or on low for 6 hours or until chicken is tender enough to shred.
  2. Remove chicken to a cutting board, shred and return back to slow cooker (there will be liquid remaining). Top with bell peppers and cook on HIGH for 30-45 minutes, depending on desired crisp-tenderness of bell peppers. Taste and stir in hot sauce to taste and additional orange juice or brown sugar if desired.
  3. Drain all excess liquid. When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture.
Adapted from Carlsbad Cravings
Adapted from Carlsbad Cravings
Treats, Sweets, and Savories http://treatssweetsandsavories.com/