Dump and Go Crockpot Chicken Fajitas Dinner
A six-portion shredded chicken filling with soft peppers, onion, and fajita seasoning.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts thawed
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 1 packet fajita seasoning packet size as supplied
- 1/4 cup chicken broth optional
Instructions
Cook and Serve
- Place the thawed chicken breasts in the slow cooker. Add the sliced peppers and onion, sprinkle with the fajita seasoning, and pour in the optional broth.
- Cover and cook on low for about 6–8 hours or high for 3–4 hours until the thickest chicken reaches 165°F. Check earlier for smaller breasts or a hotter-running cooker and stop when done.
- Remove and shred the cooked chicken with two forks, then stir it into the vegetables and juices. Divide into six filling portions and use a slotted spoon when filling tortillas.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.
- Thaw chicken before slow-cooking; reheat chilled leftovers outside the slow cooker.