Maddie’s Crock Pot Chicken Fajitas
I made the BEST fajitas I've ever had...in my Crock Pot!
I'm ALL for a good Crock Pot recipe. They're easy and ready when you get home from work. What's better than that? I have an entire book full of recipes for my Crock Pot, but this recipe is something I just kind of made up. That's why I want to share it with you.
I love Mexican food. It's totally normal for tacos, dirty rice, or fajitas to make a weekly appearance in my household. Sometimes all three, if I'm feelin' frisky. When I make my "normal" fajitas, I typically cut chicken breasts into strips and cook them with the other ingredients in a pan on the stove. This can dry the chicken out pretty easily, and I was worried my fajitas had been less than average.
So, I decided that putting all the ingredients in my Crock Pot might keep the juices flowing. I was right.
Here's what you'll need:
2 chicken breasts (or more, depending on how many you're cooking for)
1 package of fajita mix
3 chopped bell peppers (I used red, yellow, and orange)
1 whole jalapeno (if you like the extra heat)
1/2 chopped yellow onion
1/4 cup chicken broth (this is optional, and will make the combination pretty liquid-y...but helps with overall taste, in my opinion)
1/2 cup of your favorite salsa
Salt and pepper to taste
That's it. Cook it all on low for 6 hours and you're good to go. Make sure to shred the chicken with forks as they cook. You'll be left with shredded chicken and yumminess. You might have to drain some of the excess juices out before applying the mixture to your shell, but it's worth it.
I topped mine off with some shredded cheese and sour cream and it was AMAZING. I've been eating leftovers for days. Let me know what you think!