a fragrant, multicolored rice in the style of India. If preferred, the rice can be presented by pressing it into a bowl that has been lightly greased, inverting it, unmolding it, and then arranging fresh cilantro, tomato, lime, and onion slice garnishes on top.
| Servings: | 16 |
| Yield: | 16 fajitas |
Ingredients
- 1 Reynolds® Slow Cooker Liner
- 2 pounds boneless, skinless chicken breast tenders
- 1 medium onion, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin strips
- ¾ cup chunky salsa
- 2 (1.4 ounce) packages fajita seasoning mix
- ¼ teaspoon cayenne pepper
- 16 (10 inch) flour tortillas
- ½ cup Shredded cheese
- ½ cup Chopped tomatoes
- ¼ cup Guacamole
- ¼ cup Sour cream
Instructions
- Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
- Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
- Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
- Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.
- For “Freezer to Slow Cooker” preparation, frozen food may require additional cooking time
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 919 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe!! It’s always in the rotation. I use a bit more Cayenne and salsa. I also do about half the veggies underneath the chicken. Always do low for 6 hours. Never dry. The veggies do get soft but we like them that way. We mostly use this to make quesadillas with, but have done fajitas and are also delish!! Super easy and flavorful overall.
Followed the recipe. The only thing we did not use was the plastic liner. No real need for it. As others have commented, better to leave the veggies out until the last 30 or so minutes. Otherwise, they will either dissolve or be so wilted..not good.
I wanted to like it. I followed the recipes to a T. The chicken came out dry. The onion did not get soft. It needed more flavor. This was the opinion of 4.
New favorite slow cooker chicken fajitas. Added a different fajita seasoning packet I had on hand, but salsa add was a great idea for pepping it up.
Flavor will vary greatly depending on the salsa and spices you use (Fajita Spice packet?). Even if you prepare your own spice blend and use a very high quality salsa, it’ll be a variation of boiled chicken.
Made this with 4 chicken breasts as is and it was delicious. Onion and green peppers added an hour before completion. Very good!
The CRock Pot just can’t do fajitas justice, but my kids ate it so I can’t complain. In the future I would definitely double the veggies.
Use leftover salsa for serving. I used my own spices. Instead of fajita seasoning packet.
So delicious!! I add beef as well and just up the ingredient and serve with refried beans and Mexican rice, oh and don’t forget the white queso and chips. I would rather eat these fajitas than the ones on a sizzle plate at the restaurant.
Love, love, love it!!!
Came out really well. I used a medium hot salsa and no cayenne. It still had a pretty good kick. Used green onions instead. Will definitely make again! Thanks.
I read through the reviews-and decided to do a quick see her on my chicken strips before putting them in the crockpot. I did this with half of the onion and some of the seasoning. I also held out the remainder of the onion and the bell peppers and put them in about a half hour before we were going to eat. Readers are correct there is A LOT of liquid, However we used tongs to lift the meat out and it was lovely. I will definitely make this again. Oh-I did not use seasoning packets, I found the Allrecipes recipe for fajita seasoning and made up a jar full-used about 6 tablespoons of it with the salsa. I have the rest stored in a jar for future meals!
Made my own salsa and fajita seasoning.
This was a good recipe! Next time I will fry up the veggies then add to meat, and I also mistakenly bought only one envelope of fajita seasoning but so glad I did, perfect flavor with just one. My husband loved it!
Way too spicy two packs of seasoning is way too much.
All guests loved this. Made as written and delicious!
This is the only way I make fajitas now. So easy and delicious.
Even the pickiest liked this one.
Awesome!!! Definitely a keeper!!
Very easy
I have made this a few times. It’s soooooo easy, and it’s so good. It’s pretty healthy, too, what with just chicken and some vegetables. The first time I made it, I didn’t realize it called for two packets of fajita seasoning, so I only used one. It wasn’t until I went to make it again that I saw the recipe actually called for two, but it was so good the first time, I just continued to use the one packet. I’m such a rebel!