I’m here to revolutionize the way you make chicken fajitas. We love Mexican food in our house and I’m always looking for slow cooker recipes to make during the week. Of course I also love to use my slow cooker when I get the chance. I love when it can cook for me.
I try to do at least one slow cooker meal a week to make my busy evenings a little more manageable. Bonus points if I can make my slow cooker meal on a Friday night, that way I don't get tempted to call take-out.
I recently brought these slow cooker chicken fajitas to a friend. She had just given birth to a beautiful baby girl. I wanted to bring her and her growing family a delicious dinner. However, my schedule has been extra busy. I figured everyone loves fajitas so I figured I would give it a try in the slow cooker. I made a double batch so that I could feed my family that evening and hers too! I will say that the veggies were not as crisp as I normally prefer them (although my husband loved how soft they were). We all know that food can become bland after being cooked in the slow cooker. I found that adding a little additional fajita seasoning at the end of the cooking process gave it the additional flavoring it needed after cooking for so many hours.
- 8 multi-colored bell peppers, sliced
- 2 red onions, sliced
- 4 tablespoons fajita seasoning
- 4 boneless skinless chicken breasts
- 1/2 cup orange juice
- 16 flour tortillas
- sour cream
- shredded cheddar cheese