CrockPot Chicken Fajitas are probably the easiest way to cook fajitas and they taste ah-mazing!
I’ve always loved fajitas, especially because it was one of the few times as a kid that I got a meal loaded with veggies that my Dad would actually eat! In our house, fajitas were always a hit, and I always asked Mom to make them! I never realized as a kid though, how much work Mom really put into the fajitas – slicing veggies and chicken, cooking, seasoning, prepping the other ingredients to serve the fajitas with… It was a lot of work to make that sizzling pan of fajitas, but it was always well worth the effort, because they never stood a chance against my
hangry hungry tummy!
If you’ve been following for a while, you know that DJ and I have started going to the gym together. D works until 6 every night, and since I can’t drive, we go to the gym together – after work since the Kids Club (daycare) isn’t opened during lunch time hours… Completely baffles my mind why it wouldn’t be open on lunch… but I digress… But, going to the gym late at night has pushed dinner off even later. Since we get home so late, dinner needs to be quick and easy so that we still have a little time to hang out with Anthony before bed.
This being said, my CrockPot has come into use a heck of a lot more, and these CrockPot Chicken Fajitas were inspired by my lack of cooking time available, and just how easy this recipe really is! I prepare all of my ingredients for CrockPot meals the night before to make mornings easy since I am a monster in the morning. My poor family…
Anyhow, you can make these CrockPot Chicken Fajitas when you get your groceries too. Just throw all of the ingredients into a ziplock bag and when you’re ready for dinner, toss the bag into the slow cooker, set it and forget it! Or, freeze everything for easy dump meals for really busy days and nights. No matter if you prep ahead of time, or prep and cook right away, your fajitas are going to be absolutely delicious and your family will keep coming back for more.
1 lb chicken breast, cut into thin strips
1 each; yellow, red and green bell pepper, thinly sliced
1 large yellow onion, thinly sliced
1 tbsp garlic
3 tbsp taco seasoning
1 1/2 cups homemade chicken stock
shredded cheese or queso fresco
Toss all ingredients into the base of your crockpot and stir to combine.
Cook on low for 8 hours.
Serve with your favorite toppings in warm flour tortillas.