Slow-Cooked Chicken Fajitas

Recipe

Main Dish
Slow-Cooked Chicken Fajitas

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User Rating

2.95 out of 5 stars
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193 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. 

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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:

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