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.
Easy Fajita Chicken Recipe
Prep
Cook
Total
Yield 6 cups
Easy fajita chicken recipe in a Crock-Pot!
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.
Courses Main
Cuisine Mexican
Nutrition Facts
Serving Size ½ cup
Amount Per Serving | ||
|---|---|---|
Calories 145 | ||
% Daily Value | ||
Total Fat 5.4 g | 8% | |
Saturated Fat 1.5 g | 8% | |
Cholesterol 62 mg | 21% | |
Sodium 583 mg | 24% | |
Total Carbohydrates 2.6 g | 1% | |
Dietary Fiber 0.7 g | 3% | |
Sugars 1 g | ||
Protein 20.9 g | 42% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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