Slow Cooker Chicken Fajitas

  |  29 Comments

You may have noticed that we are not professional photographers. 🙂
It’s definitely a work in progress for us!
When we started this blog, we used our old point-and-shoot cameras to capture pictures of our meals . . . we really were only photographing our food for each other because we never thought that anyone else would look at this blog.
Fast forward to today . . .
Even after a couple of photography classes and food styling classes,
it’s still so hard to make food make in the crock pot look appetizing.
It tastes amazing, but it’s just so hard to make it look good!
So even though the chicken/pepper/onion mixture in the tortillas might not look that good, I promise that it’s absolutely divine!
 
Slow Cooker Chicken Fajitas
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
Directions:
Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.
Serve with tortillas, shredded cheese, pico de gallo, and guacamole.
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29 Responses to “Slow Cooker Chicken Fajitas”

  6. Katie
    These look so yummy! We love anything wrapped in a tortilla at our house :)

    I'd love for you to link up at my link party sometime -- it's just starting out, so there's not a lot of people participating yet, but I'd love to have something from the Six Sisters :)

    Yum!! I"m making this tonight. And you've been featured on Clarks Condensed Dinner Party. Come check it out, and link up another recipe if you want! (and if you'd rather not have your photo featured, just let me know!)

    http://www.clarkscondensed.com/2013/03/sunday-dinner-party-6.html
    March 3, 2013 at 11:48 am
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  7. Holly Waterfall
    Camille, I completely understand the dilemma with making crockpot food look good. Actually none of my dinner dishes look good all winter season because of the lack of lighting (which is why i seemingly only post desserts and snacks on the blog during that time). Regardless, I think it looks great!
    March 3, 2013 at 12:11 pm
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  16. Gemma Snider
    I'm going to try these tonight. Sounds delicious!! Oh and for what it's worth...I found your recipe by Googling "crockpot chicken fajitas" and when I saw your photo I thought it was a cookbook cover!! Not too shabby, I'd say!!! :))
    July 7, 2013 at 2:44 pm
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  21. Katie
    This looks delicious! And I agree that the picture is great, which is why I want to make this. I just had two questions. 1) How many servings does this recipe usually make? 2) If I froze the ingredients ahead of time, is the crockpot cooking time the same? Thanks!
    March 27, 2014 at 5:20 pm
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    • Cyd
      Makes about 12 fajitas. If you have big eaters, they will want more than one. If your ingredients were frozen when you put them in your slow cooker it would take a little longer because they would have to thaw as part of the cooking time. Not exactly sure how long that would be. Just watch it closely.
      March 27, 2014 at 11:58 pm
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  22. Amanda
    I'm addicted to your website and telling everyone about it lol... tonight I'm trying these and so excited. My only question is I'm planning on just using a can of rotel instead of tomatoes and chili's any opinions on that??
    June 19, 2014 at 9:29 am
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  23. tracy
    Thank you for this recipe I'm pretty sure I'll never make fajitas any other way!!!! The flavor was better than restaurant s. My only suggestion is you can drain some liquid from cans cause I tried both ways and preferred the less soupy version it had more flavor
    July 15, 2014 at 6:31 pm
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    • Cyd
      You could easily freeze the chicken mixture before or after cooking as a freezer meal. You could prepare the chicken mixture and instead of placing in the slow cooker, put it in a freezer bag. Then thaw and cook when ready. Or you could prepare the whole recipe, then freeze any leftovers. Thaw and reheat when ready to serve.
      January 19, 2019 at 9:51 pm
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