Crock Pot Chicken Fajitas Easy Food

CROCK POT CHICKEN FAJITAS

Steps:

• Place chicken and onions (and peppers, if using) in crockpot. Sprinkle spices over all. Add the lime juice and stir well.
• Cook on low for 4-6 hours. If you start with frozen chicken breast, you might need to cook for longer than 6 hours.
• Serve in warm tortillas with your favorite fajita toppings.

SLOW COOKER CHICKEN FAJITAS RECIPE BY TASTY

Steps:

• Add half of the sliced peppers and onions to your slow cooker.
• Layer the chicken and coat all sides with taco seasoning.
• Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
• Add the remaining peppers and onions, cover and any remaining lime juice.
• Cook on high for 3-4 hours.
• Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
• Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
• NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
• Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
• Enjoy!

EASY SLOW COOKER CHICKEN FAJITAS

Steps:

• Place chicken, corn, beans, salsa, and taco seasoning in a slow cooker.
• Cook on Low until chicken is tender and flavors have combined, about 8 hours.
• Shred chicken meat using 2 forks.

CROCK POT CHICKEN FAJITAS--EASY!

Steps:

• Mix chicken broth and fajitas seasoning until blended.
• Place cut up chicken in crock pot.
• Add green peppers and onion if you want.
• Pour chicken broth/fajitas mixture over everything.
• Set crockpot on low and cook for 6-8 hours.
• Remove chicken from crockpot with a slotted spoon when its done.
• Place on warmed up flour tortillas and serve with favorite toppings.

CHICKEN FAJITAS

Steps:

• Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
• Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
• Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
• Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
• Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.

MEXICAN CHICKEN FAJITAS

Steps:

• In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.

EASY CROCK POT CHICKEN FAJITAS

Steps:

• Slice peppers and onions then place them on the bottom of the crock pot. Put Chicken on top of peppers and onions. Sprinkle taco or fajita seasoning on the top. Cook on low for 6-8 hrs (or high for 3-4). The chicken looks burnt but it's just crispy.
• Shred everything up and mix in the juice.
• Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

CROCK POT CHICKEN FAJITAS

Steps:

• 1. Peel and chop onion.
• 2. Remove core and seeds from bell pepper and chop it.
• 3. Put onion and pepper in the bottom of Crock Pot.
• 4. Add green chilies.
• 5. Arrange chicken breasts on top of vegetables.
• 6. Sprinkle fajita seasoning over the chicken.
• 7. Top with one can of mild green enchilada sauce.
• 8. Place lid over Crock Pot. Turn on high and let cook for approximately 6 hours.
• 9. Remove chicken breasts from Crock Pot and shred them.
• 10. Add chicken back to vegetables and mix all together.
• 11. Serve on warmed flour tortillas, with cheddar cheese, sour cream, and whatever else you like.