There was a recipe floating around Facebook one week on how to make chicken fajitas in a crockpot. It was ridiculously easy, I’m not sure why anyone would need a recipe. Perhaps a recipe for the fajita seasoning, as buying the packets full of salt and additives is ghastly. I just had to make a batch of fajita seasoning and do the crockpot thing to see how this turned out!
I’d made a pasta fajita casserole using a fajita seasoning that Julie from A Solitary Feast suggested. I’d found it was just how I like my fajitas to taste. I was eager to try it making actual fajitas and this was my chance. My P.S. bought a HUGE package of 4 split chicken breasts and they took 5 days to thaw in the fridge. It was like they were turkeys, for heaven’s sakes! As I peeled them out of their wrapping they even still had ice on them after 5 days of thawing. Unreal.
I had several sweet bell peppers and a few final green peppers from the garden. I sliced them up into strips and divided them in half for the layers. I spread half of a can of diced tomatoes on the bottom of my largest crockpot, then layered half of the peppers.
Next I sliced a large onion and layered half of the onion in the crockpot.
My chicken breasts were skin on, bone on, and that annoyed me. I wanted to just be able to remove the breasts and slice or shred them up when they were done in several hours. I took the time to carefully remove all skin and bone from the four breasts.
Back to my breasts. My chicken breasts. I made up Julie’s recipe for fajita seasoning and placed the breasts in the crockpot. I sprinkled half of the seasoning on one side of the chicken breasts, then turned them and sprinkled more on the second side. I reserved a little seasoning for a final sprinkling on top of the final layer of vegetables.
I spread the remaining half of Julienned peppers and sliced onions over the chicken breasts, spread the remaining diced tomatoes on top and sprinkled that last bit of fajita seasoning on top. Lid on the crockpot, I set a timer for 4 hours, and waited for the wonderful smell of chicken fajitas to start permeating the house.
The house did start to smell wonderful, but that was right after I had to clean up the mess from the pot of chicken breasts boiling over. Oops. Was making blog notes on the recipe and forgot I was bringing my chicken bone broth to a boil and poof, all over the stove it went. I probably should have set a second timer, my mind is not what it used to be.
At 3 hours I checked the crockpot and used a fork to see how the chicken was doing. Oh my goodness it was falling apart! I carefully removed the breasts onto a platter and shredded them using 2 forks.
I used a ladle and removed about 3 cups of liquid from the crockpot as I didn’t want the fajitas to be a wet mess.
I added the chicken back to the crockpot and stirred carefully. The peppers were super soft and falling apart, pretty much. I ended up adding about a cup of the removed liquid back to the crockpot and let it simmer for another hour on low until we were ready to eat dinner.
The flavors were great, Julie’s fajita seasoning was once again the star of the dish. I was disappointed that the peppers were so mushy. They were certainly nothing like a regular fajita meal with peppers and onions that still have texture. The chicken was overcooked a bit as well but were the only texture to the soupy mess we rolled up in the tortillas with some sour cream.
My verdict is that it’s a good thing to have a crockpot full of food ready to come home to, but it you want a good chicken fajita, take the few minutes more to stir fry it yourself when you get home. You can marinated the chicken and do it ahead of time. Slice up all of the peppers and onions and have them ready. Then heat and fry. You’ll like the crunch better than the mush from a crockpot.
Crockpot Chicken Fajitas
4 chicken breasts (I cut them into boneless, skinless for easier shredding or slicing later)
3 bell peppers; 2 any color, and 1 green bell pepper; cut into strips
1 large onion; sliced
15 oz can of diced tomatoes; divided
1 recipe Julie’s Fajita Seasoning (see link or below)
Flour tortillas and garnishes of choice
Layer half of the can of diced tomatoes on the bottom of your crockpot. Layer peppers and onions. Place chicken breasts on top.
Mix fajita seasoning and sprinkle half on chicken breasts. Turn and sprinkle most of remaining seasoning on second sides of breasts, reserving about a tablespoon for the top.
Spread remaining sliced peppers and onions on top of chicken breasts, along with remaining diced tomatoes. Sprinkle remainder of seasoning on top and place lid on crockpot.
Cook on high for 4-5 hours. I check after 4 hours and shred or slice up chicken breasts then return to pot. Stir and heat another hour, allowing flavors to blend.
Serve on flour tortillas with condiments of choice.
Suggested condiments: green onions, sour cream, shredded cheese, salsa, slice avocados or guacamole.
Julie’s Fajita Seasoning
1 tablespoon cornstarch
2 to 3 tablespoons chili powder (I used 2 tablespoons)
1 teaspoon salt
1 teaspoon chicken bouillon (I omitted because it was going on chicken breasts)
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin (I used 1 teaspoon, I’m a cumin nut)
1/2 teaspoon black pepper
Combine in a small bowl.
Equals one packet of fajita seasoning
Adapted from A Solitary Feast