Easy Slow-Cooker Chicken Fajitas
Easy Chicken Fajitas made in your slow cooker! Delicious flavors meld together effortlessly with only a 15 minutes prep time. Look out Taco Tuesday!
Equipment
- Slow cooker
Ingredients
- 2 pounds boneless, chicken breast
- 14.5 ounces fire-roasted tomatoes, diced with juices
- 3 large bell peppers, sliced- all colors taste great (yellow, red, or orange)
- 4 garlic cloves, minced
- 1 tablespoon taco or fajita seasoning (I used Taco Bell)
- 1 large yellow onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 1/2 cups cooked long-grain white rice
- 1/2 large large lime juiced (optional)
- salt and pepper to taste
- 8 8 flour fajita or large taco tortillas
- optional toppings cheese, sour cream, salsa, or avocado
Instructions
- You can dump and go or sautee the peppers, onion, and garlic before cooking. This is my preferred method because it develops a deep, sweet flavor and infuses the butter.If you want to dump and go, here is how:Place chicken, peppers, and onions into a slow-cooker and season with cumin, fajita seasoning, garlic, paprika, and salt and pepper. Top with diced tomatoes. (do not add rice or lime juice)If you want to sautee the peppers, onions, and garlic, here is how:Place the chicken at the bottom of the slow cooker. Heat 2 tablespoons of butter in a large skillet over medium heat. Saute onion and pepper for 5 minutes. Add garlic and cook for 2 minutes on low. Add all ingredients except lime juice and cooked rice to pepper mix and stir well. Pour over chicken.Cook on low for 4 to 6 hours.Remove chicken from the slow cooker and shred with 2 forks.Return to slow cooker and mix with cooked rice and lime juice. Cook on low for 10 – 15 minutes allowing the rice to absorb some of the flavors. Remove excess liquid and dispose of it if desired.Serve warm in warmed tortillas with optional toppings.