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I just LOVE my crock pot! It is such a great time saver – and almost like having a personal chef in your home. This recipe CAN be assembled ahead of time, and frozen. It makes for an easy weekly planning session!
We DO makeit without the bell pepper, as I am allergic to them.
Crock Pot Chicken Fajitas
- 1 1/2 -2 lbs chicken breast
- 1 cup salsa
- 1/4 cup water
- 1 Fajita Dry Seasoning Packet (1.4 oz)
- 1 green bell pepper (sliced)
- 1 large onion (sliced)
- Salt and pepper to taste
In a crock pot add chicken breast, water, pour salsa over the top then sprinkle fajita seasoning on top. Cover with a lid, cook on high for 2 hours if chicken is fresh, or cook on high for 3 hours if chicken is frozen. Once chicken is cooked take out of the crock pot and set aside so you can shred it.
Add bell pepper and onion (sliced) to the bottom of the crock pot. Shred the cooked chicken with a fork and put it back into the crock pot, on top of the vegetables. Cover with a lid and cook an additional 30- 60 mins (depends on how well you like your veggies cooked).
Stir them together, once or twice during cooking process to coat the chicken with the sauce that forms in the bottom of the crock pot. Serve on flour or corn tortillas with cheese and sour cream. Other topping options lettuce, tomatoes…whatever your family likes.