Serve these Slow-Cooker Chicken Fajitas with a side of black beans & rice and corn chips for a flavorful south-of-the-border feast!
Thanks to Karen Campbell of Canton, Illinois, who shared this tasty slow-cooker recipe with us. You'll find it in our cookbook, Slow Cooking All Year 'Round.
Here's what you'll need to get started...
3 green, yellow or red peppers, sliced
2 onions, sliced
2 T. garlic, finely minced
8 boneless, skinless chicken breasts, cut into thin strips
2 1-1/4 oz. pkgs. taco seasoning mix
1 t. coarse salt, divided
1/2 c. olive oil
8 to 12 flour tortillas
Toppings:
salsa, guacamole, sour cream, shredded Colby Jack cheese,
chopped black olives, diced tomatoes, shredded lettuce
First, layer half each of the peppers, onions garlic and chicken in a slow cooker. Sprinkle with one package of taco seasoning and 1/2 teaspoon of salt.
Repeat layering with peppers, onions, garlic and chicken. Sprinkle with another package of taco seasoning and 1/2 teaspoon of salt.
Drizzle with olive oil.
Cover and cook on low setting for 4 to 6 hours, until chicken is fully cooked and juices run clear.
It will be golden and smell absolutely delicious when finished.
Serve with tortillas and your favorite toppings...enjoy!
Click here for a printable version of this recipe.
