Crock-Pot chicken fajitas make a fast and easy meal with minimal hands-on time. Just place your chicken, veggies, and a quick homemade fajita seasoning in the Crock-Pot and let the machine do all the work. Serve it with grain free tortillas for a healthy, gluten free and paleo friendly meal. This is the best kind of fast food!
Eating out too much grates at me: I like knowing what’s in my food; I like it to taste just the way I like it.
I find chopping and stirring to be soothing, and there’s nothing more satisfying than sitting down in the evening with a home cooked meal of whatever means comfort food to me at that moment of that day.
In the last five days I’ve been in five trains, four planes, three airports (in three different states [in three different time zones]), two hotels, one tram and what feels like one thousand Ubers.
I’ve eaten in hotels, airports, bars, parties and Whole Foods, and I’ve sincerely missed cooking.
The kind of food preparation I’ve been doing lately may be simplified down to only the very essential tasks (chop food into bite sized pieces, flavor, heat) but it is still soothing in a way that ordering will never be.
I’m finally home today, with no plans, for the foreseeable future, to travel any further than the tile store, and – more so even than sleeping in my own bed – I’m relieved to be back to my kitchen, however campsite-like it may be at the moment, to make some of my favorite comfort foods.
Crock-Pot Chicken Fajitas Are One of My Top 10 Comfort Foods
This meal welcomed me home; I made it before my trips, stocked it away in the freezer and forgotten about it until I really, really needed a flavorful, ugly, hearty, vibrantly flavored home cooked meal to cure me of the lingering taste in my mouth of airport salads, Food That Comes In Bar Form, and an excess of trail mix.
Crockpot chicken fajitas are a better kind of frozen dinner.
My only other kitchen renovation experience was when I was a kid, maybe 10 or 11, and my recollection of that time was glee at the sight of the freezer piled high with Stouffer’s frozen mac & cheese and fettuccine alfredo tv dinners (the two were neck and neck for my favorite meal at the time), which I was otherwise very rarely allowed to eat.
Without those, I sometimes wondered as we prepared for this project, what would be left? For a number of reasons, primarily financial and sanity-related, dining out for every meal for two months was not an option.
Never in a million years, no matter how handy I could have ever imagined this device to have been, could I have predicted that the slow cooker (Crock-Pot) would be the lifesaver it has turned out to be.
That, in a nutshell, is my secret for cooking when your kitchen, or your energy level, or the number of hours in the day, simply isn’t working in your favor.
How To Serve Slow Cooker Chicken Fajitas
Once your fajitas are prepared, you can enjoy them immediately or freeze for later use (if you freeze for later use, freeze the chicken with the excess liquid). To enjoy your fajitas, you can try the following:
- BYO burrito bowls: Fill a bowl with white rice, then top with your slow cooker fajitas. Add all your favorite fixings, including diced tomatoes, guacamole, sour cream, and pico de gallo. To make it low in carbohydrates, use cauliflower rice.
- Enchiladas: Wrap your chicken fajita mixture in grain-free tortillas, and top with this homemade enchilada sauce. Top your enchiladas with shredded cheese (if desired) and bake.
- Tacos: Make your own Mexican-inspired tacos by filling a grain-free tortilla shell with your shredded chicken. Top with your favorite toppings, including raw onion, chopped cilantro, lime, and avocado.
- Nachos: Looking for a fun way to enjoy these weeknight fajitas? On a sheet pan, layer grain-free tortilla chips, your chicken fajita mix (and extra taco seasoning, if desired), and shredded cheese. Bake for 10 minutes, or until the cheese is melted. Top with pico de gallo, black olives, and jalapenos.
This Chicken Fajita Recipe Is Our Go-To Meal
There is nothing better than a delicious recipe that takes few ingredients, little prep, minimal hands-on time and makes enough for leftovers.
While, admittedly, that describes a TV dinner, Crock-Pot chicken fajitas are less, you know, disgusting-and-horrible-for-you than the pre-packaged frozen equivalent, and it takes only a few minutes more to get going.
And, like most of the food I’ve been making lately, it freezes and reheats well. Let the machines do all the work, and all you have to worry about is working up an appetite.
For that, may I humbly suggest a session of sock skating?
Updated to add: A few readers have asked what size and model crockpot/slow cooker that I used for this, because it has some bearing on cooking time. This 4-quart model is the one I use.
- 4 cups sliced bell peppers,, stems and seeds discarded
- 2 cups sliced onions (I recommend a mixture of red or white and sweet)
- 2 lbs boneless skinless chicken breast and/or thigh meat,, sliced into 1/2" wide strips
- 3/4 Tablespoon chili powder, (3/4 Tablespoon = approx. 2 heaping teaspoons)
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes,, or to taste
- 1/4 teaspoon sweet paprika
- Fresh lime wedges and chopped cilantro, (optional)
- In the bowl of a crockpot/slow cooker, toss together the prepared peppers, onions and chicken.
- In a small bowl, stir together the remaining ingredients to combine, then sprinkle the spice mixture evenly over the peppers, onions and chicken.
- Toss gently to distribute the spice mixture.
- Cover and cook on low heat for 5-6 hours until the juices from the chicken run clear.
- Serve immediate over rice, cauli-rice, or grain free tortillas. Optionally, you can finish with a squeeze of fresh lime juice and some chopped cilantro.
- Freezer instructions: Complete steps 1-3 in a large mixing bowl, then transfer the meat and veggies to a zip top freezer bag. When you're ready to cook, defrost in the fridge, then throw it in the slow cooker and complete steps 4-5!
- You can also freeze cooked leftovers if necessary.
- Store leftover filling (separate from the tortillas) in an airtight container for up to 3 days.
- Yield: 4-5 cups fajita filling
- Feel free to double the spice mixture and save half of it in an airtight bag or container for next time. Store it at room temperature if you're going to use it within the next 3-4 weeks, and in the freezer if you'd like to keep it for longer.
- Spice mixture loosely adapted from Wellness Mama.
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Nutrition Information:Yield: 8 Serving Size: 1/8 of the recipe
Amount Per Serving: Calories: 261Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 113mgSodium: 333mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 40g