Easy Fajita Chicken

This is a really easy slow cooker fajita chicken recipe that makes a versatile meal. It tastes very similar to the chicken used in Mexican restaurants in their chicken taco salads. My kids will eat it plain, but I like it on a large salad with avocado and sour cream!

This recipe also freezes and reheats extremely well so it makes a great packed lunch or can be doubled to have a quick meal later. I like to pack as a salad by placing some at the bottom of a quart mason jar, topping with sour cream, then salsa, then cheese, then avocado, then lettuce. It can be dumped upside down for a 2-second salad on-the-go.

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Easy Fajita Chicken Recipe

Easy fajita chicken recipe in a Crock-Pot!

Course Main

Cuisine Mexican

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Servings 6 cups

Calories 145kcal

Author Katie Wells

Ingredients

• 4 chicken breasts or 8 thighs
• 2 tsp onion powder
• 2 tsp  garlic powder
• 2 tsp  salt
• 2 tsp  pepper
• 2 tsp  chili powder
• 2 tsp  cumin
• 1 cup salsa

Instructions

• Put the chicken in a slow cooker and sprinkle with all the spices.
• Pour the salsa over the chicken.
• Cook on low for 7-8 hours until tender.
• Shred with forks before serving.

Notes

Serve slightly cooled chicken over salad with desired toppings such as avocado, sour cream, shredded cheese, and additional salsa.

Nutrition

Calories: 145kcal | Carbohydrates: 2.6g | Protein: 20.9g | Fat: 5.4g | Saturated Fat: 1.5g | Cholesterol: 62mg | Sodium: 583mg | Fiber: 0.7g | Sugar: 1g

Have any tricks for slow-cooker cooking? Like Mexican food? Share below!