Description
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.
Ingredients
- 2 ½ pounds frozen skinless, boneless chicken breasts
- 1 (14.5 ounce) can diced tomatoes, well drained
- 1 (8 ounce) jar salsa
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 1 teaspoon white sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon chicken bouillon granules
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes, or to taste
- 2 onions, sliced into thin strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 tablespoons cornstarch
- 1 (15 ounce) package flour tortillas
- 1 (8 ounce) package shredded Cheddar Jack cheese
- ½ cup sour cream, or to taste
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 6 hrs 30 mins
Total Time: 7 hrs
Servings: 20