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, the type you usually have on italian pizza, 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.
Recipe: Slow Cooker Chicken Fajitas
- 1/2 cup butter
- 3 cups of green bell pepper
- 3 cups of sweet onion
- 4-5 chicken breasts
- 2 packets dry fajita seasoning
- 1/2 cup salsa
- Put the slow cooker on low
- Add butter, peppers, onion with the chicken breasts
- Add seasoning over the whole chicken, then salsa
- Cover and cook on low temperature for about 3-5 hours
- Shred the chicken and it’s ready to serve!