Slow Cooker Chicken Fajitas

The slow cooker is one of my best friends in the kitchen.  It takes my food, cooks it for me and has it ready for me when I walk through the door after a long day of work.  Isn’t that a good friend?  Taking care of me during the week isn’t the only thing my slow cooker does, it also allows me to have those lazy days curled up on the couch or spending valuable time playing cars, painting or chasing my little man.

So, it’s safe to say that the slow cooker is a definite must in my life, and the lives of all busy individuals.  Another thing that is a must is my life; Mexican food.  I’ve said it I don’t know how many times; but Mexican fare is a weekly staple in our meal plans.  Whether we stay in or visit one of our favorite restuarants it’s a must.

So I’ve taken two of my loves and combined them to make this delicious pot of chicken fajita meat.  Just when you thought it couldn’t get any better, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen.  A few simple, and basic ingredients is all it takes.  Simply slice the onions and the veggies, throw everything in your slow cooker and let it do it’s magic.  The end result; the most juicy and flavorful chicken.  Simply serve it on the tortillas of your choice along with your favorite toppings!    It doesn’t get much better than that!

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter

1 Red bell pepper, seeds and stem removed and thinly sliced

1 Green bell pepper, seeds and stem removed and thinly sliced

2 Cloves garlic, minced

1 Large onion, thinly sliced

3 Chicken breasts

1 1/2 Tbsp brown sugar

2 1/2 Tbsp homemade taco seasoning, or 1 package of storebought fajita seasoning

1 Small jar of your favorite salsa, homemade or storebought

Salt and pepper, to taste

Directions:

Place the butter in the bottom of a slow cooker.  Add sliced onions, bell peppers and minced garlic.  Place the chicken breasts on the vegetables.  Sprinkle the brown sugar, taco seasoning and salt and pepper over the chicken breasts.  Pour the salsa over the chicken. 

Turn slow cooker on low and cook for 6-7 hours*, or on high for 3-4.  Using a fork, gently pull the chicken to shred.  Serve on tortillas with sour cream, shredded lettuce, salsa, pico, guacomole, cheese and your other favorite toppings.

*If it goes a little longer than that, it’s okay.  Mine cooked about 8 hours on low, since I cooked it on a work day.

Recipe source: A Lynsey Original