I love chicken fajitas! These slow cooker chicken fajitas in a roaster pan, crock pot or slow cooker are so convenient and great for busy week nights, weekends or parties! They are also delicious and always seem to be a crowd favorite! If you are throwing a super bowl party, friend or family gathering these are a great option to feed the masses and make everyone happy! The fajita filling can also be served over nachos, in burritos, lettuce wrap or just on it’s own!
I created this recipe for a family reunion so the original recipe feeds 30+ people. Since that isn’t realistic for feeding the average family I have reduced the original recipe to fit a family of 6. I will include the 30+ people recipe at the end of the post though for anyone wanting to feed a large group.
What you need to make slow cooker chicken fajitas:
serves 6
- 2.5 pounds frozen chicken breast
- 1 small onion – sliced
- 2 pounds mini bell peppers – sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/3 cup chopped cilantro
- In a crock pot or roaster pan, add frozen chicken, onions, bell peppers.
- Sprinkle chili powder, cumin, salt, black pepper on top.
- Add lime juice and cilantro.
- Cook on high for 3-4 hours or until chicken is shred-able, stirring at 2 hours. OR cook on low for 6 hours.
- Shred chicken and serve on tortillas with all of your favorite toppings!
Recipe for 30+ people
10 pounds frozen chicken breast
3 large onions sliced
2 – 3 pound bags mini bell peppers sliced
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons salt
2 tsp black pepper
Juice of 2 limes
1 cup roughly chopped cilantro.
In a large roaster pan. Mix all together and cook on 350 F. for 4 hours. Stirring mixture every hour so you have even cooking. Shred and serve on tortillas with all your favorite toppings.
Slow Cooker Chicken Fajitas
Ingredients
- 2.5 pounds frozen chicken breast
- 1 small onion - sliced
- 2 pounds mini bell peppers - sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/3 cup chopped cilantro
Instructions
- In a crock pot or roaster pan, add frozen chicken, onions, bell peppers.
- Sprinkle chili powder, cumin, salt, black pepper on top.
- Add lime juice and cilantro.
- Cook on high for 3-4 hours or until chicken is shred-able, stirring at 2 hours. OR cook on low for 6 hours.
- Shred chicken and serve on tortillas with all of your favorite toppings!