Slow-Cooked Chicken Fajitas

Recipe

Main Dish
Slow-Cooked Chicken Fajitas

Primary Media

Slow cooker filled with chicken fajita meat and garnished with sliced green bell peppers and cilantro

User Rating

2.98 out of 5 stars
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200 ratings

Recipe Data

6
Servings
20min
Prep
8hr20min
Total

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    Description

    We typically make fajitas with this slow-cooked shredded chicken, but you could also use it to top potatoes, nachos, vegetables, Spanish rice, even tater tots. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1large yellow onion, thickly sliced
    3bell peppers, seeded and thickly sliced
    1 ½ lbs.boneless, skinless chicken breasts
    ¼ c.water
    2 tbsp.Hy-Vee ground cumin
    1 ½ tbsp.Hy-Vee chili powder
    1 tsp.Hy-Vee garlic powder
    Hy-Vee salt, to taste
    Hy-Vee tortillas, for serving
    Hy-Vee shredded Mexican-blend cheese, for serving
    Hy-Vee sour cream, for serving

    Things To Grab

    • 6-quart slow cooker
    • 2 forks

    Directions

    1. Combine onion and pepper slices in a lightly greased 6-quart slow cooker. Place chicken on top and pour in water. Sprinkle with cumin, chili powder and garlic powder.
    2. Cover and cook on LOW for 8 to 10 hours.
    3. Shred chicken with 2 forks and stir to combine with onions and peppers. Season to taste with salt. If desired, serve on tortillas with cheese and sour cream.

    Nutrition facts

    Servings

    250 Calories per serving
    1 cup fajita mixture

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 125mg
    • Sodium: 240mg
    • Total Carbohydrates: 11g
    • Protein: 37g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 130%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad.