Fix and Forget Friday – Crock Pot Chicken Fajitas
 Oh. My. Word. These are amazing. Actually, amazing doesn’t even cover it. They are stupendous! Spectacular! Dreamy! Totally Tubular! You want to make these soon. Very soon. In fact, you’re already too late. Gosh, you’re so slow……cooker. Slow cooker, get it? Okay, sorry. |
 I found three marked down peppers at Food Cityso I knew immediately I’d make fajitas with them…..then I decided to use my crockpot too. Y’all are sure bossy and keep asking me for more crockpot recipes. GOSH! The color of the peppers doesn’t matter, but the orange and yellow sure are pretty. You also need an onion, chicken, chicken broth, chili powder, cumin, salt, lime juice, tortillas, and tortilla fixings…really simple stuff that combines to make something totally tubular. You can count on hearing that at least two more times today. |
 Slice your veggies. It helps them not disintegrate in the crockpot…..or something like that. Actually, it just makes it easier to serve – and it’s easier to slice than chop. Unless you’re like me and have a stinking awesome Slap Chop. |
 Throw your peppers and onions into the bottom of your crockpot (grease it first) and put your chicken breast on top. I left mine whole because I knew I was going to shred it. I just like shredded chicken. Most fajita recipes tell you to slice the chicken…..and you can do that if you like, but I like to be different……or weird. One of those. |
 Pour ½ cup of chicken broth over the ingredients. Normally you don’t add water to a crockpot recipe, but I wanted to make sure there was plenty of moisture down in there. It really helps the chicken be nice and moist….no one likes tough chicken. |
 Sprinkle the chicken with the chili powder, cumin, and salt. I love cumin…..I use it regularly. It will seem like a lot of seasoning, but it’s really not. It’s just right. |
 You’ll need to squirt lime juice over the top of the chicken. I just used bottled lime juice since I didn’t have any fresh limes. If you do, you’re totally tubular. It was probably one or two tablespoons that I squeezed in there. It really gives it a great flavor. I should grow a lime tree. I should grow any tree……actually, I should just grow SOMETHING. |
 You’re going to cover the crockpot and let it cook on low for 8 hours. It’s going to make your house smell good all day long. You’ll get belly growls. Your child will chant “Yum, yum!” all day long. Your neighbors will come knocking. |
 It will look like this when it’s done. Yes, I realize this looks nothing like something you would want to serve for dinner. It looks like a school cafeteria meal. It’s not burned…..it just looks burned. Well, I hope yours isn’t burned. Mine wasn’t. |
 Shred your meat with two forks and then it will look lovely and delicious like this. Oh yeah, baby. Come to Mama! Stir the meat back down into the juices and veggies. Serve it with a slotted spoon. I used my spaghetti spoon and it worked great. |
 Here is what we had with ours – tortillas, cheese, sour cream, lettuce, and salsa. Oh yeah. Fixings. I just like saying it….but around here it sounds more like “Fixuns.” |
 It’s going to be messy. They are very moist and juicy, which I LOVE. You’ll make a big mess while eating it. I served ours with rice and just let my juice drip on the rice, making it delicious and totally tubular. This isn’t something you want to serve on a first date or if you’re trying to be prim and proper….it’s something you want to serve to your best friend who doesn’t care if you’re still in your pajamas at 6pm. They are really great leftover too. I took a big ole bite of cold meat before I warmed it up and it was so good I almost stood at the counter to devour the bowl cold.Totally Tubular.
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Crock Pot Chicken Fajitas 1 yellow onion, sliced
3 sweet peppers, sliced 1 ½ pounds boneless chicken breast or thighs ½ cup chicken broth ½ teaspoon salt 2 tablespoons cumin 1 ½ tablespoons chili powder Squirt of lime juice Tortillas Fajita fixings
Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings. |
Having these tonight and I can’t wait! Thank you for the wonderfully awesome recipe!!!!
Audra, I hope your family loves them as much as we do!
Stacy-we enjoyed them! My 18 year old son put everything together himself and when I got home the house smelled wonderful! They tasted as good as they smelled. My husband LOVED them! This will definitely be a “regular” recipe around our house! Thanks you again!
I’m so happy to hear that!
I’m always tickled when someone else enjoys them as much as we do.
I love this recipe. I make it with skirt steak and homemade flour tortillas and it’s just oh so amazing. Thanks for this. I’ve made this three times already and it’s on the menu tonight!
Faith, that’s a GREAT review! Thanks so much!
I tried this and did exactly what it said and it was okay but not amazing. Any idea of how many calories this is?
Trisha, sorry you didn’t enjoy it. No, I’ve never done the calorie count.