Yums for the Tum

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Crock Pot Chicken Fajitas

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**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

We usually make tacos in our house, but decided to branch out and try some fajitas. Since this was my lazy weekend, I wanted to make them in the crock pot so I could spend less time in the kitchen. This recipe really couldn’t be any easier – just throw everything into the crock pot, set it and come back later with your shells and prepare to feast. I love the crock pot!
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Crock Pot Chicken Fajitas
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Crock Pot Chicken Fajitas
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
This recipe really couldn’t be any easier – just throw everything into the crock pot, set it and come back later with your shells and prepare to feast.
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Servings Prep Time
6servings (2 fajitas each) 10minutes
Cook Time Total Time
4-6hours ~4-6hours
Servings Prep Time
6servings (2 fajitas each) 10minutes
Cook Time Total Time
4-6hours ~4-6hours
Ingredients
  • 1/4cupunsalted butter
  • 1largegreen bell pepper(sliced)
  • 1largeonion(sliced)
  • 2lbs (~3-4)boneless, skinless chicken breasts(cut into strips)
  • 1packetfajita seasoning(I will be posting my homemade fajita seasoning recipe soon)
  • 3/4cupsalsa
  • 12soft fajita shells
Ingredients
  • 1/4cupunsalted butter
  • 1largegreen bell pepper(sliced)
  • 1largeonion(sliced)
  • 2lbs (~3-4)boneless, skinless chicken breasts(cut into strips)
  • 1packetfajita seasoning(I will be posting my homemade fajita seasoning recipe soon)
  • 3/4cupsalsa
  • 12soft fajita shells
Instructions
  1. Place the butter, sliced peppers, sliced onions and chicken breasts in the crock pot, then sprinkle the fajita seasoning over top and add the salsa.
  2. Cover and cook on low for 4-6 hours.
  3. When the fajita mix is almost done, preheat oven to 325 degrees F.
  4. Heat the fajita shells in the oven for about 3 minutes, then place some shredded chicken with some sliced onions, peppers and juice in each shell and top with your favorite add-ins (such as sour cream, shredded cheese, shredded lettuce, diced tomatoes and guacamole).
    *Note: An alternative way of serving the fajita mix is over rice, as a kind of fajita chicken bowl.*
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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