I searched high and low for a great chicken fajita recipe that I could make in a slow cooker before I came up with this. The best part for me is that I don't have to defrost the chicken before I throw it in there. Also, this makes a very large batch, so it's good for big families or a crowd of guests.
Ingredients
- ½ pounds frozen skinless, boneless chicken breasts: 2 piece
- tomatoes, well: 1 can (14.5 ounce can, drained, diced)
- salsa: 1 jar (8 ounce jar)
- chili powder: 2 tsp
- salt: 1 tsp
- ground paprika: 1 tsp
- white sugar: 1 tsp
- onion powder: 1 tsp
- garlic powder: 1 tsp
- chicken bouillon granules: 0.75 tsp
- ground cumin: 0.5 tsp
- cayenne pepper: 0.25 tsp
- pinch red pepper flakes: 1 piece (to taste)
- onions, sliced into thin strips: 2 piece
- red bell pepper, sliced into strips: 1 piece
- yellow bell pepper, sliced into strips: 1 piece
- green bell pepper, sliced into strips: 1 piece
- cornstarch: 2 Tbsp
- flour tortillas: 1 pack (15 ounce pack)
- Cheddar Jack cheese: 1 pack (8 ounce pack, shredded)
- sour cream: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
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Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
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Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.
