Slow Cooker Chicken Fajitas

I searched high and low for a great chicken fajita recipe that I could make in a slow cooker before I came up with this. The best part for me is that I don't have to defrost the chicken before I throw it in there. Also, this makes a very large batch, so it's good for big families or a crowd of guests.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 208 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons cornstarch
• 1 teaspoon white sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• 2 teaspoons chili powder
• 1 (8 ounce) jar salsa
• 1 teaspoon ground paprika
• 1 pinch red pepper flakes, or to taste
• 1 (8 ounce) package shredded Cheddar Jack cheese
• ½ cup sour cream, or to taste
• 1 yellow bell pepper, sliced into strips
• 1 (15 ounce) package flour tortillas
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 ½ pounds frozen skinless, boneless chicken breasts
• 1 (14.5 ounce) can diced tomatoes, well drained
• ¾ teaspoon chicken bouillon granules
• 2 onions, sliced into thin strips

Recipe Instructions

Step 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.

Step 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.

Step 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.