In the past, every time I’ve made chicken fajitas at home, the chicken always seems to come out dry. Rather than give up a dish I love because I can’t cook the chicken right, I turned to my slow cooker. It never fails me when it comes to keeping meats moist. I’d probably cook every meal in the slow cooker if I could ever get up early enough to go to the store. But now that school is back in session, I’m enjoying my lazy, sleep in week days.
This recipe is super simple and only requires a few ingredients. For the health conscious folks, you could replace that big chunk of butter with a drizzle of olive oil or whatever cooking oil you prefer. Personally, I prefer the rich flavor that butter adds to the onions. I was even able to save a few bucks on this recipe by using fresh green peppers right out of the garden. It’s too bad my onions aren’t quite ready or I would have used those too.
- ¼ cup butter
- 2 cups green bell pepper, sliced
- 2 cups sweet onion, sliced
- 3-4 chicken breasts, boneless/skinless
- 1 packet of dry fajita seasoning
- ⅓ cup salsa
- Turn the slow cooker on low.
- Add butter, then peppers, onion and chicken breasts.
- Sprinkle seasoning over the chicken. Add salsa.
- Cover and cook on low for 4-6 hours.
- Use a fork to shred the chicken and serve.