Mexican food is my favorite! J’s too. So I would be fibbing when I say that we have Mexican food at least 3 times a week. EEK! That sounds like a lot, but it’s just so easy to prepare, always a favorite and there are so many different ways you can mix it up. We have enchiladas, burritos, tacos, fajitas, taco salads – you name it and we’ve probably had it in the past 2 weeks.
Plus, Mexican food is so error-proof that J helps me out with it a lot of nights. He usually gets off of work about an hour before me, so he can go home and start dinner so that it’s mostly ready by the time I get off.
Have I told you how J and I are really like 80 year olds? We eat dinner before 6 and are usually in bed by 8:30 each night. Yep, we’re super fun!
On the nights I have a late meeting or J has a busy day I usually go to my handy-dandy crockpot for dinner. These chicken fajitas are probably my favorite crockpot recipe right now. Everytime I make these, they just keep getting better and better! Plus, it takes less than 5 minutes to prep everything in the morning before I run off to work and by the time we get home, dinner is served!
First, chop your onion. I typically leave mine a little big since J isn’t a crazy onion fan like me. That way if he wants to remove some then he can. He still has the onion flavor, just not the hunks.
Next, chop your three bell peppers. You can use all of one color, a mixture of colors, it’s up to you. I usually go with what’s cheapest at the grocery store that week. I’ve made them will all green bell peppers before and they were just as tasty!
Top the veggies with your chicken breasts. This recipe is so easy going that you can use thawed or frozen chicken breasts. Whatever you have on hand. I’ve used both and the recipe always tastes the same. Once the chicken is in place, sprinkle with your taco seasoning. You can use store-bought kind (I usually reach for the low sodium kind) or you can make your own taco seasoning. Check out my recipe for some really great taco seasoning here.
Place your lid on top, no need to stir or add water. What??! No water?!?! Yep, that’s right! Do NOT add water to your chicken mix. Leave it alone. There will be more than enough liquid from your onion and bell peppers to make this work.
Cook on low for 8 hours and then serve. I love my KitchenAid slow cooker. I can set the timer for 8 hours and then it will automatically switch from whatever temperature I have it on to warm until we get home. That way our food doesn’t overcook or get cold.
ingredients for crockpot chicken fajitas:
3 bell peppers
4 chicken breast
1 pack of taco seasoning (low sodium is my favorite)
Chop the onions and bell peppers. Place in the crockpot. Place chicken breasts on top and cover with taco seasoning. Cook on low for 8 hours. Remove chicken and shred*. Place chicken back in the pepper and onion mixture, stir to combine. Serve on tortillas or on top of a salad.
*I like to shred my chicken in my Kitchenaid mixer with the paddle attachment. So much easier then doing it by hand with a fork!