I know what you are going to say- crockpots are for cold weather meals like stews and chili. But I like to use mine year round, and this recipe was one of the first that I tried during the warmer months of the year (recommended to me by my friend Brooke). I am a sucker for good Mexican food, the cheesier the better, so of course I wanted to try this recipe. Since I am such a lazy cook, the simplicity of this meal also appealed to me. From start to finish, it took me 7 minutes to get it started. These fajitas are also easy to customize for each picky eater in my family! Pair these with sliced avocado and some cool sour cream and you have yourself a yummy Mexcian fiesta. Don’t forget a margarita or two!
Summer Crocpot Chicken Fajitas
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Ingredients
- 4 boneless skinless chicken breasts
- 3 bell peppers: red, yellow and green
- 1 medium yellow onion
- 1 packet of fajita/taco mix
- 1/2 cup water
- 8 flour tortillas
- toppings: guacamole, sour cream, salsa, cheese
Instructions
- Slice up peppers and onions
- layer veggies at bottom of crocpot
- sprinkle half of seasoning over veggies
- layer chicken breasts on top of veggies
- sprinkle remaining seasoning over chicken, along with water
- cook on low for 4-6 hours, or high for 3-4 hours
- once chicken is cooked, use two forks to shred the chicken and mix with peppers and onions.
- serve with tortillas and toppings
- pour a large margarita and enjoy!
