I searched high and low for a great recipe for slow cooker fajitas before I came up with this. The best part for me is that I don't have to defrost the meat before I throw it in there. Also, this makes a very large batch, so it's good for big families or a crowd of guests.

AddiesMom6
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.

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  • Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.

  • Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

Nutrition Facts

208 calories; 7.5 g total fat; 43 mg cholesterol; 436 mg sodium. 18 g carbohydrates; 16.5 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
09/15/2019
Turned out very well! Tasty and tender chicken. I didn't add the veggies just because the family doesn't like them. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2019
Turned out very well! Tasty and tender chicken. I didn't add the veggies just because the family doesn't like them. Read More
Rating: 5 stars
09/15/2019
Turned out very well! Tasty and tender chicken. I didn't add the veggies just because the family doesn't like them. Read More