Karen's Slow Cooker Chicken Fajitas

Rating: 4.4 stars
138 Ratings
  • 5 star values: 81
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 3

Getting delicious chicken fajitas on the table is a breeze using a slow cooker; and clean up takes no time with a disposable Reynolds(R) Slow Cooker Liner.

 By Reynolds Kitchens(R)
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Open Reynolds(R) Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

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  • Place chicken in Reynolds(R) Slow Cooker Liner. Place onions and bell peppers on top of chicken.

  • Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.

  • Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.

  • Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds(R) Slow Cooker Liner and toss.

REYNOLDS KITCHENS TIPS:

Prep and freeze your slow cooker meal ahead of time for an easy cooking experience. And use a Reynolds® Slow Cooker Liner for an easy cleanup with no soaking or scrubbing. Here's a video showing this handy kitchen tip.

For “Freezer to Slow Cooker” preparation, frozen food may require additional cooking time

Nutrition Facts

Per Serving:
332 calories; 9.2 g total fat; 38 mg cholesterol; 919 mg sodium. 42.9 g carbohydrates; 19.1 g protein; Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 4 stars
09/04/2013
I doubled this recipe skipped the liners used Pace Cilantro Lime salsa and homemade fajita seasoning. I DID NOT add the peppers onion and garlic to the crockpot to cook all day. Instead I sauteed them when I got home then folded it into the cooked fajita meat. VERY good. I paired this with spanish rice and refried beans. Read More
Helpful
(148)

Most helpful critical review

Nikki Boyce
Rating: 2 stars
12/20/2014
This recipe didn't work for me at all. The chicken fell apart to the point we renamed the dish "Pulled Mexican Chicken" Plus the meat was dry and the veggies were soggy even though I put them when it only had 45 minutes left and it was way to soupy.. to the point it turned the tortillas soggy when we assembled them Tried draining but no luck. I never had dry meat but I had to drain juice off.. I did like the idea of the salsa instead of water. Next time I think I will make fajitas the old fashioned way and use the slow cooker to keep them warm. The searing helps keeps the breast meat moist. Read More
Helpful
(12)
138 Ratings
  • 5 star values: 81
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 4 stars
09/04/2013
I doubled this recipe skipped the liners used Pace Cilantro Lime salsa and homemade fajita seasoning. I DID NOT add the peppers onion and garlic to the crockpot to cook all day. Instead I sauteed them when I got home then folded it into the cooked fajita meat. VERY good. I paired this with spanish rice and refried beans. Read More
Helpful
(148)
Sarah Jo
Rating: 4 stars
09/04/2013
I doubled this recipe skipped the liners used Pace Cilantro Lime salsa and homemade fajita seasoning. I DID NOT add the peppers onion and garlic to the crockpot to cook all day. Instead I sauteed them when I got home then folded it into the cooked fajita meat. VERY good. I paired this with spanish rice and refried beans. Read More
Helpful
(148)
Arvan
Rating: 5 stars
01/16/2015
This made some of THE BEST fajitas I have ever had in my life. I did tweak one part of the recipe though. Instead of using store-bought fajita mix I made the Allrecipes Fajita Seasoning and used 7tbsp of it in the recipe. Mind blowingly awesome! Read More
Helpful
(79)
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gem0303
Rating: 5 stars
03/24/2014
Fantastic recipe. I wolfed down two servings and am looking forward to re-heating it for lunch today. I cooked on high for about 3.5 hours. There was not a whole lot of liquid so I flipped the chicken/stirred a couple times to make sure everything was heated through. Didn't bother with the liner. Recipe is definitely a do-again. Read More
Helpful
(24)
Laura Andrews
Rating: 5 stars
01/31/2015
Turned out really well. I put the tortillas in a skillet sprinkled with shredded cheese and added the meat mixture and more cheese. Slid onto a plate when cheese was melted and then dressed with lettuce sour cream jalapenos salsa. Delicious! Read More
Helpful
(12)
jkinnett1983
Rating: 5 stars
10/10/2013
Very good and easy!!! I followed the recipe to the T. I did cook on low for about 7 hours and the chicken just fell apart when stirred. These were so easy and and so good! I will definitely be making them again. My son and husband loved them as well! Read More
Helpful
(12)
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Nikki Boyce
Rating: 2 stars
12/19/2014
This recipe didn't work for me at all. The chicken fell apart to the point we renamed the dish "Pulled Mexican Chicken" Plus the meat was dry and the veggies were soggy even though I put them when it only had 45 minutes left and it was way to soupy.. to the point it turned the tortillas soggy when we assembled them Tried draining but no luck. I never had dry meat but I had to drain juice off.. I did like the idea of the salsa instead of water. Next time I think I will make fajitas the old fashioned way and use the slow cooker to keep them warm. The searing helps keeps the breast meat moist. Read More
Helpful
(12)
Sheila LaLonde
Rating: 4 stars
08/01/2014
I made this recipe exactly as the recipe states except for using frozen chicken breasts and homemade fajita seasoning. It was very well received at dinner last night but next time I would add the peppers half way through cooking. My peppers/onions were basically cooked away even though I sliced them fairly thick. I would probably also increase the amount of peppers/onions and garnish with chopped cilantro. I used the liner which was absolutely wonderful! Thanks Reynolds! Read More
Helpful
(12)
angelambrown11
Rating: 5 stars
10/08/2013
I did a super easy version frozen chicken on the bottom sliced onion and bell pepper a few fresh jalapeno slices for a kick topped with a jar of salsa and sprinkled cayenne on top. Cooked on high for 5 hours shredded it up with a fork and ate with corn tortillas:) Read More
Helpful
(9)
Laurie
Rating: 5 stars
11/17/2013
We love this. I use the recipe for fajita seasoning on this site. Also put my peppers and onions in about an hour or so before done. Really good! Read More
Helpful
(8)
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