Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with southwestern flavor. The
liquids in the base of the cooker form a fantastic sauce by the end of
the cooking time. I've made these a couple times and served them with
the traditional tortillas and also over rice, burrito bowl style.
If you aren't a big fan of spicy heat, I recommend trying these Chicken Fajitas. They are every bit as delicious, but without the spicy kick.
Not-So-Slow Cooked Chili Chicken Fajitas
1 1/2 lb chicken breast, sliced into very thin strips
1 large onion, sliced into thin strips
1 cup salsa
4 tablespoons freshly squeezed lime juice
2 tablespoons jalapeno, minced
4 cloves garlic, minced
3 tablespoons taco seasoning, I used this homemade Mexican spice mix
1 teaspoon kosher salt
3 small bell peppers, I used red, orange and green, sliced into thin strips
Place the onion and the chicken in the bottom of the crockpot and set
the crockpot it to LOW. Mix together the salsa, lime juice, jalapeno,
garlic and the spices. Pour over the chicken and onions and toss to
coast. Cover with the lid and cook for 1 - 1 1/2 hours. When the chicken
is mostly cooked through, add the bell peppers and toss to combine.
Cook for an additional hour. If desired, remove the lid after an hour
and let the sauce thicken without the lid for another half hour. Enjoy!
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