All-Day Chicken Fajitas
Salsa-simmered chicken that shreds with a fork, ready for warm tortillas.
Adapted from a recipe by 101 Cooking For Two. We use boneless chicken thighs on purpose. They have a little more fat than breasts, so they stay juicy and tender through a long, slow cook, while breasts dry out and turn stringy after about four hours. That's what lets you start this in the morning and come home to dinner. *If your chicken is frozen, thaw it in the fridge overnight first. Frozen chicken should never go straight into a slow cooker.*
Steps
- 1
1 can diced tomatoes
4 tsp chili powder
1 tsp each onion powder, garlic powder, salt, cumin
Bonus, if you have it:
¾ cup salsa in place of the tomatoes
diced tomatoes with green chiles
Stir the tomatoes and spices together in the bottom of the Crock-Pot. A packet of fajita or taco seasoning can replace the spices.
- 2
1½–2 lbs boneless chicken thighs
1 onion, sliced
Bonus, if you have it:
2–3 bell peppers, sliced, or a bag of frozen pepper strips
Lay the thighs in the sauce and turn them to coat. Pile the onion on top.
- 3
—
Cover and cook on LOW 6–8 hours, until the chicken shreds easily with a fork and isn't pink inside. If you have a thermometer, it should read at least 165°F.
- 4
—
Shred the chicken with two forks right in the pot and let it sit 15 minutes to soak up the sauce. Scoop it out with a slotted spoon so the extra liquid stays behind.
- 5
8 tortillas
Bonus, if you have it:
Shredded cheese
sour cream
lime
cilantro
lettuce
Fill the tortillas and serve. It's also good over rice or salad.
Make it yours
What's great about this one is how simple it is. All you really need is tortillas, corn or flour, whichever you like. If you've got shredded cheese or some lettuce, add it, and it makes a really good fajita.