Simple Slow Cooker Chicken Fajitas
The easiest slow cooker chicken fajitas recipe you'll come across.
Servings: 10 Servings
Calories: 235kcal
Ingredients
- 3 lbs Boneless Skinless Chicken Breasts
- 15 oz can Black Beans drained
- 15 oz can Pinto Beans drained
- 1 can Rotel
- 12 oz bag Frozen Onion and Pepper Blend or 12-ounces of freshly sliced
- 1 packet Fajita or Taco Seasoning
Instructions
- Add all ingredients to a crockpot. (If you'd like more liquid, almost like a soup, don't drain the beans and add an extra can of Rotel or stewed tomatoes.)
- Cook on low for 7-8 hours. (If you're using an Instant Pot, cook for 20 minutes on manual and quick release pressure.)
- When the chicken is cooked through, turn off heat and shred chicken with forks.
Notes
- Serving size may vary based on whether you drain the beans, frozen vs fresh veggies, and other ingredient differences. To find accurate macros and serving sizes, weigh the total recipe after cooking and divide by however many servings you'd like. OR measure the weight of one serving (say, 1/2 C) and divide the total weight by that to know how many 1/2 C servings you have. Then it's as simple as dividing the total macros by the number of servings.
- For an alternative to the store bought fajita seasoning, check out my homemade chorizo seasoning.
Nutrition
Serving: 1Serving | Calories: 235kcal | Carbohydrates: 19g | Protein: 33g | Fat: 3g