Easy Crockpot Chicken Fajitas
I wasn’t really sure on this recipe being properly named “crockpot chicken fajita” because I was under the impression that most fajita recipes involved meat/chicken grilled or cooked on a skillet, but since I did make a homemade fajita seasoning, I decided to roll with the punches.
My husband does not care for cooked bell peppers so I usually leave those out in this recipe, but you are more than welcome to throw slices of bell pepper in with the onions if you wish!
4 chicken breasts
1 16 ounce jar of tomatillo sauce
2 Tablespoons of brown sugar
1 medium sized onion thickly sliced
1 tsp of chili powder
1 tsp of ancho chili powder
1 tsp of salt
1 tsp of paprika
1 tsp of cumin
1 tsp of garlic powder
1/2 tsp of onion powder
1. Add your jar of tomatillo sauce into a medium sized bowl and add in your brown sugar. Mix well and set aside.
2. Make your fajita seasoning: into a small bowl, add in your chili powder, ancho chili powder, salt, paprika, garlic powder, onion powder, and cumin. Mix well and set aside.
3. Into your crockpot, add in about 1/3 of the tomatillo sauce–just enough to make one even layer. Top with the chicken breasts.
4. Take your fajita seasoning and pour evenly over your chicken breasts.
5. Pour the remainder of your tomatillo sauce over your chicken, top with thick slices of onion (and/or bell peppers), cover with lid and cook on high for 3 hours or low for about 5-6 hours.
6. Once chicken is cooked to your liking, remove chicken from crockpot and shred it.
7. Add chicken back into the crockpot, mixing well with the sauce and veggies. Serve immediately or may freeze for later.
I usually make this crockpot chicken WITHOUT adding the onions and veggies because it makes them taste too soggy. I recommend cooking the onions and veggies, separately, in a skillet.