This Fajita Chicken is ALWAYS in my fridge! I eat it plain, on tacos, with chips, on rice or quinoa, you name it. This is one of my favorite recipes because it is easy to sneak so many veggies in….WIN!
It turns out amazing whether you use a crockpot or an instant pot. If I have a busy day then I will put it in a crockpot in the morning and slow cook it for 6 hours. But, let’s be honest…I’m never that prepared haha so I usually put it in an instant pot right at dinner time and BAM it cooks in 35 min using FROZEN chicken!
Yield: 6+ Servings Prep Time: 10 min Cook Time: 31 min+ (depending on using an instant pot or a crockpot on low or high heat)
INGREDIENTS
- 3-4 Chicken Breasts (frozen or thawed)
- 3 Bell Peppers (any color)
- 1 can (14.5 oz) Tomatoes with green chilies
- Tortillas
- 1 Yellow Onion
- 4 cloves Garlic
- 1 teaspoon Paprika
- 1 teaspoon Coriander
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Cumin
- 3 teaspoons Chili Powder
Optional Toppings: Feta Cheese, Cilantro, Lime Juice, Avocado
STEP 1:
Chop 3 Bell Peppers and 1 Yellow Onion
STEP 2:
- Spray inside of Crock pot or Instant Pot (You can tell in step 3 that I forgot to do this!)
- Add all ingredients to pot… 3 Chicken Breasts, chopped Bell Peppers & Onion, 1 can Tomatoes with Green Chilies, 4 cloves Garlic, 1 teaspoon Paprika, 1 teaspoon Coriander,1 teaspoon Salt, 1 teaspoon Black Pepper, 2 teaspoons Cumin, 3 teaspoons Chili Powder
STEP 3:
- Instant Pot Cook Time: Thawed = 31 min Frozen = 35 min
- Crock Pot Cook Time: (frozen or thawed) Low Heat = 6 hrs High Heat = 3 hrs
- Cook until chicken can be easily shredded.
It’s that easy and so delish! Enjoy!
Favorite Toppings: Feta Cheese, Cilantro, Lime juice, Avocado
Tip: The mixture has a lot of liquid so drain as much as possible before adding to taco, chips, etc.
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