Slow Cooker Mexican Chicken Fajitas

Happy Slow Cooker Sunday! Sorry there was no post last Sunday…Hurricane Sandy left us with no power for many days. We were very lucky though compared to so many others, so we are very grateful!

Today’s slow cooker specialty is chicken fajitas. I’ve made a different version before (see here), but this one was waaaaay better in my opinion. The seasoning on the chicken was much better. I also decided to cook the peppers and onions separately this time, which prevented them from getting mushy and overcooked. My inspiration came from this find on Pinterest.

Start with the chicken…

Trim and slice a large package of boneless skinless chicken breasts. (Mine was about 3 pounds.)

Place the chicken in the bottom of your slow cooker.

Now you’re ready to make the spice mix…

Start by adding 1 teaspoon salt to a small bowl.

Add 1 teaspoon sugar.

Then, add 1 tablespoon of cornstarch.

Add 2 teaspoons chili powder.

Next, add 1 teaspoon paprika.

Add 1 teaspoon cumin.

Add 1 teaspoon onion powder.

Then, add 1 teaspoon garlic powder.

Finish with 1 teaspoon cayenne pepper.

Whisk to combine all of the spices.

Pour in 1/2 cup salsa. (I used a medium heat salsa.)

Add 1 tablespoon vegetable oil.

Stir to combine everything.

Pour the salsa mixture over the chicken.

Mix well to coat all of the pieces of chicken.

Cover and cook on low for 8 hours. (You could cook on high for 4 hours if you are short on time.)

About 45 minutes before the chicken is finished, get the peppers and onions ready…

Thinly slice 1 red pepper, 1 green pepper, and 1 onion. (I had 1/2 of a yellow onion and 2/3 of a red onion in my fridge already, so I used both. Use whatever you prefer or whatever you have on hand!)

Heat some vegetable oil in a large skillet over medium-high heat.

Add the peppers and onions and toss to coat in the oil.

Season generously with s&p.

Cook, stirring occasionally, until tender, about 5 minutes.

Once the slow cooker is finished, you’re ready to eat! Remove the chicken from the slow cooker. (Try to drain off any excess liquid. You don’t want soggy fajitas!)

Place the peppers and onions in their own bowl.

Serve with salsa, whole wheat tortillas, and shredded pepper jack cheese.

To assemble, start with a tortilla.

Add some chicken.

Then add some peppers and onions.

Sprinkle on some a lot of cheese.

Top with salsa.

Quick note: be careful not to overstuff your tortillas. It can be tempting, but add too much food makes it virtually impossible to roll.

Fold in the sides, then roll up your tortilla. Enjoy!

P.S. – If you have any leftover peppers and onions, they make a great breakfast burrito! Just scramble some eggs with the pepper jack cheese, and place on a tortilla.