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Crock Pot Chicken Fajitas

Print Recipe
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • Freezer portion:
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken breasts sliced into thin strips
  • Add after cooking in crock pot
  • 2 bell peppers sliced
  • 1 onion sliced
  • Tortillas to eat with it salad, rice, beans, etc.

Method
 

  1. Place the chicken, spices, oil and lime juice in a baggie. Mash around until it is well mixed and coating the chicken. Freeze until you are ready to use, or store in the refrigerator if using that day for 1-3 hours.
  2. Place chicken and marinade juices into a crock pot and cook on high for 6-8 hours or until the chicken reaches an internal temp of 165.
  3. Slice the peppers and onions. Put in a saute pan with 1 T of oil. Begin sauteing.
  4. Shred the chicken in the crock pot and add to the saute pan to add texture and flavor. When the chicken and vegetables are cooked to your liking. Take the juice from the crock pot and pour over to meld the flavors.
  5. Eat with tortillas, over a bed of lettuce, with rice, beans, etc.