Crockpot chicken fajitas make a fast and easy meal with minimal hands on time. Just put 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!
Course Main Course
Prep Time 10minutes
Cook Time 6hours
Total Time 6hours10minutes
Author Nora (A Clean Bake)
4cupssliced bell peppers,stems and seeds discarded
2cupssliced onions -I recommend a mixture of red or white and sweet
2lbsboneless skinless chicken breast and/or thigh meat,sliced into 1/2" wide strips
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.