Method
- Prep the chicken: Slice the chicken breasts into strips, or if you prefer, leave them whole to shred after cooking. Add the chicken to the bottom of a 6–8 quart Crock Pot.
- Cut the bell peppers and onions into thick strips. (Go slightly larger than usual so they hold their shape during slow cooking.) Add the sliced veggies to the Crock Pot with the chicken. Optional Add-ins: Sliced mushrooms, jalapeños, or any other fajita-friendly ingredients you love!
- Season and stir: Drizzle olive oil over the top, then sprinkle in a packet of taco or fajita seasoning. Toss everything gently to coat the chicken and veggies evenly.
- Cover and cook on low for 5 hours or high for 2½ hours, until the chicken is cooked through and tender.
- Shred and serve: If using whole chicken breasts, shred them in the Crock Pot using two forks. Stir everything together and serve warm in tortillas, taco shells, or over rice bowls with your favorite toppings!
Nutrition
Notes
*nutrition information does not include tortillas or toppings
Add in sliced mushrooms, jalapeños, or any other ingredients you like in your fajitas.
This is a great make ahead freezer meal! Just prep the veggies and add everything to a freezer safe gallon size bag. Freeze up to 5 months. When you're ready to make it, thaw the bag in the refrigerator for 24 hours, dump the contents into the crock pot and cook on low 5 hours.
Serve chicken in flour or corn tortillas, over nachos, or in a rice bowl.