Busy Mom's Chicken Fajitas Recipe
- 1 pound boneless skinless chicken breast halves
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
- 1 each medium green, sweet red and yellow peppers, julienned
- 1 medium onion, halved and sliced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 6 flour tortillas (8 inches), warmed
- Shredded lettuce and chopped tomatoes, optional
- In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
- Remove chicken; cool slightly. Shred chicken and return to the slow cooker; heat through.
- Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Yield: 6 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Busy Mom's Chicken Fajitas(31)
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I usually make fajitas by slicing a chicken breast into strips, cooking it in a skillet with fajita powder, then adding cut up onion, green pepper and sometimes mushrooms along with more fajita powder to the skillet with the cooked chicken. The fajitas are super tasty with lettuce, tomato and either sour cream & salsa or chipotle dressing as garnish. But I wanted to try something different with shredded chicken so I used this slow-cooker recipe. It's just as easy to make, and has similar ingredients except it is cooked with the tomatoes rather than using them as garnish. If I decide to try a slow-cooker fajita recipe again, it won't be this one. It tasted okay, but it was pretty bland. Usually when I make slow-cooker meals with chicken, when I sample the chicken as I shred it it's really tasty because it spent hours marinating in the ingredients. This chicken was basically flavorless. I had no problems with soupiness, maybe some people aren't draining the tomatoes or beans enough. There was literally about a tablespoon of liquid at the bottom of the cooker when I removed the fajita mixture, and the only variation in the recipe I made was using a 10 oz can of rotel rather than 14, because that's all I had. So I also cut up a roma tomato and threw it in. If you like blander fajitas, this may be a really good recipe for you. I think my parents would like it. But I would rather attempt to find a better recipe than make this one again. It was very easy to make, though, and it did look very appealing. This actually might be better if you added a cup of water, used 1/2 pound of chicken added 1/2 pound of hot Italian sausage and called it chili.
I had some chicken breast left over from a grilled chicken,so I did not put it in a slow cooker I cooked it on the stove top it was great
Was slighly runny, but a slotted spoon does the trick. I ate it with sourcream and lettuce. It was amazing. Everyone loved it!
This was amazing! It was a little watery but over rice it was still amazing!
This was a great recipe! It was a little bland, (still very good) I will be adding a jalapeno, or a dash of Cayenne pepper for more kick next time! Easy to leave in the fridge for a quick heat and eat meal!
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