Easy Slow Cooker Chicken Fajitas
Let me tell you about my latest slow cooking adventure: Easy Slow Cooker Chicken Fajitas. If you’re anything like me—read: a busy human who occasionally forgets dinner is a thing—this recipe is about to revolutionize your life. Picture this: vibrant bell peppers, juicy chicken, and a whole lot of seasoning just hanging out in your slow cooker while you pretend to be a responsible adult. What’s not to love? The best part? You can basically ignore it for hours. Trust me, your kitchen will smell so good that even the dog will stop staring at you with judgmental eyes for a solid five minutes.
Speaking of judgmental eyes, let me share a gem from my chaotic kitchen life. My husband took it upon himself to “help” one evening. He thought he’d impress me by chopping the veggies—except he wasn’t exactly channeling his inner chef. Let’s just say I spent more time cleaning up the explosion of bell pepper bits than I did actually cooking. And that’s how I ended up cooking the chicken and guacamole while he sobbed over an unrecognizable vegetable massacre. So, yeah! Grab your slow cooker, because you know what? No one can mess that part up… unless they forget to plug it in!
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Why You’ll Love This Easy Slow Cooker Chicken Fajitas
– Because who doesn’t love a meal that requires zero babysitting? Set it and forget it like your New Year’s resolution!
– It’s as colorful as your chaotic life, and unlike your kids’ crayon drawings, it actually looks good on the dinner table.
– You can customize it until it suits your taste—a little more heat for that “I’m a badass” vibe or go mild if your taste buds are more like floppy puppies than fierce cougars.
Time-Saving Hacks
– Consider using pre-sliced veggies from the store. I mean, who’s got time to chop? The grocery gods trained you for this!
– Invest in a good-quality slow cooker liner if you want to win at life. Yes, it feels like cheating, but truly, no one wants to wash that extra pan.
– If all else fails and your dinner plans turn into “snack fest,” you can always toss this into a tortilla and call it a gourmet wrap. Boom! Dinner sorted in five minutes.
Serving Ideas
– Pair with some chips and salsa. Because nothing says “I’ve got my life together” like shoveling crispy chips in your mouth while pretending to be classy.
– Or throw together a side salad if you want to feel like you’re making adult choices. Just don’t let your kids see that.
– Serve with wine if the kids drove you nuts—hey, desperate times call for self-care, right?
What to Serve It With
Tips & Mistakes
– Pro tip: Don’t skip the seasoning, or you’ll end up with bland chicken that tastes like your last failed kitchen experiment.
– Mistake I made once? Leaving out the peppers. It was just… chicken. And maybe a little sad.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. It’s like a warm hug from your past self saying, “You did alright.”
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. No one’s grading you… yet!
Frequently Asked Questions
Remember it later
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Easy Slow Cooker Chicken Fajitas
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 4 cups sliced bell peppers (red, yellow, and green)
- 1.5 cups sliced yellow onion
- 3 tablespoons fajita seasoning store-bought or homemade
- 1.5 teaspoons minced garlic about 3 cloves
- 1 teaspoon kosher salt adjust to taste
- 0.5 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- 1 cup thick salsa mild or medium
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 12 count small flour tortillas for serving
- 0.25 cup chopped fresh cilantro optional, for garnish
- 0.5 cup sour cream optional, for serving
- 0.5 cup shredded Mexican cheese blend optional, for serving
Instructions
Preparation Steps
- Add the sliced bell peppers and onions to the bottom of a 5 to 6 quart slow cooker.
- In a bowl, whisk together chicken broth, salsa, lime juice, olive oil, fajita seasoning, minced garlic, salt, and black pepper.
- Place chicken breasts on top of the vegetables and pour the sauce evenly over the chicken.
- Cover and cook on Low for 5 hours or on High for 3 hours, until the chicken is tender and easily shreds.
- Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and toss with vegetables and juices. Cover and cook on Low for 10 more minutes to absorb flavors.
- Warm tortillas in a dry skillet or microwave. Spoon chicken and peppers into tortillas and top with cilantro, sour cream, and cheese if desired.
- Optional: For charred restaurant-style edges, spread the chicken and peppers on a sheet pan and broil on High for 2 to 3 minutes before serving.