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Easy Fajita Chicken Recipe
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Easy Fajita Chicken

Katie WellsJun 25, 2012Updated: Jan 4, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Poultry Recipes » 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.

Easy Fajita Chicken Recipe

Easy Fajita Chicken Recipe

Katie Wells
Easy fajita chicken recipe in a Crock-Pot!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Main
Cuisine Mexican
Servings 6 cups
Calories 145 kcal

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: 145kcalCarbohydrates: 2.6gProtein: 20.9gFat: 5.4gSaturated Fat: 1.5gCholesterol: 62mgSodium: 583mgFiber: 0.7gSugar: 1g
Tried this recipe?Let us know how it was!

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

This fajita chicken recipe is really easy to make in the slow cooker. It is kid approved and reheats well for easy meals on the go.

Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (18 Comments)

  1. Theresa

    July 4, 2014 at 9:01 AM

    Any recommendations on what sides go with this for kids?

    Reply
  2. Tina

    February 15, 2014 at 10:20 AM

    I just put this in the crockpot..can’t wait to try. However, I have a question…when you say ‘chili powder,’ do you mean a chili seasoning blend or just the red chili pepper powder? I feel that everyone uses these terms interchangeably. My husband is from India, so our chili powder means hot chilies!

    Reply
    • Katie - Wellness Mama

      February 15, 2014 at 9:44 PM

      The chili seasoning that isn’t spicy

      Reply
  3. Megan

    January 19, 2014 at 5:45 PM

    This recipe is Awesome! Mine only took 4.5 hours

    Reply
  4. AimezR

    January 13, 2014 at 1:20 PM

    My hubby and I LOVE this!! We wrap the meat up in lettuce leaves with some cheese and tomatoes and devour!! It’s spicy, but not to the point where it takes away from the taste! This is a regular in our house, thank you!!!

    Reply
  5. Tasha Webster

    June 26, 2013 at 10:56 PM

    a great way to shred chicken after it’s cooked is in your kitchen aid mixer. It works great and is so much easier and faster than shredding with a fork.

    Reply
  6. Allison

    July 19, 2012 at 1:32 PM

    This is now in our regular rotation! It’s a great base chicken for so many different dishes, and wonderful simply in a salad.  Thanks!

    Reply
  7. April

    July 19, 2012 at 11:36 AM

    Delicious! I added chicken stock to help keep the meat moist. And then made taquitos with the meat. Sooooo easy!

    Reply
  8. Jessica Kessel

    July 5, 2012 at 6:47 PM

    Great recipe, thanks so much for sharing!  Was definitely a crowd pleaser.  I did omit cumin and cut in half the spices for chili powder and pepper but it still had great flavor.  Even my preschooler ate it! 🙂 

    Reply
  9. Anastasia

    June 26, 2012 at 9:53 AM

    Love shredded meat for versatile and easy dishes.  Thanks for the reminder!  I’ll have to do this soon. 🙂

    Reply
  10. Chinya

    June 25, 2012 at 3:48 PM

    This is a great recipe that I make a lot!  I try to cook this often and freeze the meat in two cup portions for homemade, oven-baked taquitos.   Sometimes I mix the meat with brown rice and cheese and top with sour cream.  But then again, I am pregnant and I have some pretty strong cravings. 

    Reply
    • Linda Grooms

      June 27, 2012 at 10:17 AM

       How do you make the taquitos? 

      Reply
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