Almost every time we go out to eat Mexican, I can pretty much bet that Fred is going to order the chicken fajitas. There is something so fun to have that sizzling steamy plate come out to your table and you always know when your food is arriving! I have been wanting to post a recipe that was simple and delicious for Crockpot Chicken Fajitas, but to be honest wasn’t sure they could live up to stove top fajitas. After all this is Crockpot Empire, so I decided to give it a shot and I was quite happy with the results!
After seeing so many recipes on the internet, I was worried the chicken would be bland or dried out. I first made this in the new Crock Express on pressure cooker mode and that’s exactly what happened. To say I wasn’t a fan was an understatement! Then I went in for round two with my secret weapon, Frontera Skillet Sauce, and a star was born!
The skillet sauce is really salty coupled with the taco or fajita seasoning packet, so I would recommend using only half of the seasoning. For a healthier version you can make your own taco seasoning and you can find my recipe for that here. I’m all about convenience, so if I don’t have it already made then I just find it quicker and easier to grab one from the store.
Also, you can substitute the Frontera Skillet Sauce with a can of Rotel or just use half the sauce. It truly is a dump all the ingredients in the crockpot type of recipe and very forgiving. You can’t mess this one up! I’m now working on a steak version in the crockpot that will be published soon. In the meantime, give these a try and let me know what you think and if you make any changes!
- 1.5 - 2 lbs chicken tenderloins or breasts
- 1 packet taco or fajita seasoning
- 1 package Frontera Fajita Skillet Sauce
- 2-3 bell peppers (any colors), sliced
- 1 sweet onion, sliced
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 lime, juiced
- Add 1 bell pepper and half the sliced onion to bottom of crockpot. Add chicken on top and season with half or the full packet of taco/fajita seasoning. Add Frontera skillet sauce and remaining bell pepper and onion strips. Sprinkle on garlic and lime. Cook for 3-4 hours on low or 2-3 hours on high. Drain any excess liquid you do not want before serving or use a slotted spoon for draining.
Assemble your fajitas on tortillas with any additional toppings such as shredded cheese, sour cream and guacamole!