Crock Pot Chicken Fajitas


So, something really cool happened a little over a year ago.

One of my favorite recipes was featured in the Missouri Farmer.  AND if you didn’t know it, I am a “cook” ummmm   sometimes, at the Homestead on the Hill.  ;)

Glad to know that they call everyone featured in that column each month, “cook”.  Phew!!! That takes the pressure off.  I mean, I am not opening up a cafe anytime soon, but I do feed my family on occasion.

They keep getting hungry several times a day!! What’s up with that?

Who’s hungry now?  I have a recipe to share.  Since you can’t pull up a chair, this will have to do.

Crock Pot Chicken Fajitas

whole chicken cut in half (or any proportion of chicken cut of choice

4-5 C. water

2 whole bell peppers

1 whole onion

1 1⁄2 T. chili powder

1 tsp. cumin

1 tsp. oregano

1⁄3 C. fresh chopped cilantro

8 tortillas (We use rice, gluten-free tortillas)

6-8 servings gluten free brown rice

Juice from 1 whole lime, squeezed

1⁄3 C. fresh chopped cilantro

1 1/2 tsp. garlic salt

1 can green chiles

Coat slow cooker lightly with oil. Add water and layer bell peppers, onions and one can green chiles.

Season the vegetable/water mixture with chili powder, cumin, oregano and cilantro. Ensure chicken is fully submerged.

Turn slow cooker on low. Let cook 8 hours — less for smaller cuts of meat.

When chicken is fully cooked, remove from slow cooker and pull off meat.

Return the pulled meat to the slow cooker for another 15-30 minutes. During this time, heat tortillas in greased pan one at a time.

Cook the rice according to package directions. Add lime juice, cilantro and garlic salt.

Plate the tortillas and add rice mixture first, then add pulled chicken and drained vegetables from the slow cooker to the tortilla. Optional garnishes: shredded cheeses or sour cream.

Wrap the tortilla and enjoy.

You can check out my five seconds of fame here!!


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