Slow Cooker Chicken Fajitas
Description
This tasty chicken fajita recipe with tomatoes, onions, and a colorful blend of peppers is easy to make in a slow cooker and will feed a crowd!
Ingredients
•
2 1/2 pounds frozen skinless, boneless chicken breasts
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1 (14 1/2 ounce) can diced tomatoes, well drained
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1 (8 ounce) jar salsa
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2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon ground paprika
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1 teaspoon white sugar
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1 teaspoon onion powder
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1 teaspoon garlic powder
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3/4 teaspoon chicken bouillon granules
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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1 pinch red pepper flakes, or to taste
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2 onions, sliced into thin strips
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1 red bell pepper, sliced into strips
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1 yellow bell pepper, sliced into strips
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1 green bell pepper, sliced into strips
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2 tablespoons cornstarch
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1 (15 ounce) package flour tortillas
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1 (8 ounce) package shredded Cheddar Jack cheese
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1/2 cup sour cream, or to taste
Directions
1
Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
2
Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
3
Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.