My new favorite way to make Chicken Fajitas is in the slow cooker. It’s fast and easy and tastes amazing! I make this recipe often for company, and everyone loves it.
This year I’m making a big effort to use my slow cooker more. We have so many things going on in the evenings that if we don’t eat dinner at 5:00, we’re in big trouble.
This leaves four possibilities when it comes to dinner:
#1. I put something in the slow cooker in the morning so it will be done by 5:00.
#2. I remember at about 1:00 or 2:00 that I need to make dinner, so I hurry and throw a casserole or some chicken in the oven.
#3. I remember at about 4:00 (the same time all the kids are home and needing my help with homework) that I haven’t made dinner, so I desperately try to throw some kind of quick skillet dinner or pancakes together.
#4. I realize it’s 5:00 and desperately search the fridge for leftovers that can pass as a meal or bust out some peanut butter sandwiches.
Nobody really likes it when #4 happens.
#1 is my favorite; it makes my whole day feel less stressful when I know that there is something in the slow cooker magically turning into a yummy dinner.
These Slow Cooker Chicken Fajitas are one of my favorites, because the recipe makes enough for our family to have for two meals. There is usually even a little bit more left after the second day, and I love turning that little bit of leftover meat and peppers into this delicious Chicken Fajita Quinoa Bake. It’s so good, you’ve got to try it. I know the picture is not pretty at all, but try to look passed that and trust me.
Any recipe you can get three dinners out of is a keeper in my book! Boom baby.
Like I mentioned above, I love making these when we have company over. It’s wonderful and takes some of the stress away to have dinner pretty much make itself in the slow cooker while you get the rest of the house ready for guests.
Also, I like making these for guests because they are versatile, and people can build them to their preference. That is one of the reasons I like to cook my peppers and onions in a frying pan instead of putting them in with the chicken, just in case anyone doesn’t like peppers or onions.
But just because I don’t add them to the slow cooker, doesn’t mean you can’t do it. You totally can, and they come out great. It works best if you put them in with two hours left if you’re cooking your chicken on low, or with one hour left if you’re cooking it on high.
But, like I mentioned, I prefer cooking the peppers and onions on the stove. I feel it gives them a more authentic fajita flavor, and it allows for them to be kept separate from the chicken in case anyone has an aversion to peppers or onions. Try it both ways to see what you like better.
- 3-4 pounds of uncooked chicken breasts
- 1 large or two small onions, yellow, white or purple
- 1 large red pepper
- 1 large green pepper
- 3 tbsp cornstarch
- 2 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp sugar
- 1 Tbsp salt
- 2½ tsp chicken bouillon
- 1½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ⅛ tsp red pepper flakes
- ***2 tbsp olive oil if you cook your peppers in a frying pan instead of adding them to the chicken in the slow cooker.
- In a small mixing bowl, combine the corn starch, chili powder, paprika, sugar, salt, chicken bouillon, onion powder, ground cumin, garlic powder, smoked paprika and red pepper flakes. Mix well and set aside.
- Place chicken breasts in the slow cooker, and sprinkle with 2 tbsp of the seasoning mix per lb of chicken you use. Cover with lid and cook for 6 hours on low or 4 hours on high.
- If you want, you can add the sliced peppers and onions while the chicken is cooking. If cooking on low you add them with two hours left to cook. If cooking on high you add them the last hour. Toss the peppers and onions in 2-3 tbsp of seasoning before adding them in to cook with the chicken.
- I prefer to saute the peppers and onions in a large frying pan rather than cook them with the chicken, because I like the texture of them better that way. If you want to do that too, just pour two tbsp of olive oil in the bottom of a large frying pan. Add peppers and onions, season with 2-3 tbsp of the seasoning mixture, and stir and saute until they are tender or your desired done-ness.
- Serve with tortillas, grated cheese, pico de galo, guacamole and any other desired toppings.
- We also like to serve Spanish Rice with this meal.