Crock Pot Chicken Fajitas
A delectable and easy Tex-Mex dish made in a slow cooker, featuring tender chicken, fresh vegetables, and vibrant spices.
Ingredients
Main Ingredients
- 2 lbs chicken breasts Fresh, high-quality chicken is recommended.
- 1 piece bell pepper (sliced) Use different colors for visual appeal.
- 1 piece onion (sliced)
- 15 oz can diced tomatoes Provides acidity and flavor.
- 2 tablespoons taco seasoning Use store-bought or homemade.
- Salt and pepper to taste
- Tortillas (for serving) Flour or corn are both good options.
Optional Toppings
- sour cream For garnish.
- cheese Shredded, for garnish.
- salsa For added flavor.
Instructions
Preparation
- Place the chicken breasts at the bottom of your crock pot.
- Slice the bell pepper and onion, then add them on top of the chicken.
- Pour the can of diced tomatoes over the chicken and vegetables.
- Sprinkle the taco seasoning evenly over the mixture, and add salt and pepper to taste.
Cooking
- Put the lid on the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken in the pot with a fork.
Serving
- Serve the shredded chicken and vegetables in warm tortillas with optional toppings.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on low heat.