I told you guys I was becoming re-obsessed with my crock pot.
Not to mention re-obsessed with fajitas, but that’s one obsession that will never leave. There’s just something about the smoky delicious meat and caramelized veggies + salsa, guac and sour cream that just does it for me. Not only that but the tortilla? Yes. Please. I could eat tortillas for every single meal and not even think twice.
P.S. Yes the photo above depicts raw chicken. I’m never a fan of showing raw meat on the blog, but I figure the chicken is hard to spot in this. Soooooo if you don’t like it, sorry. The next photo is much prettier
I just also feel the need to throw this out there: why oh WHY are there no On the Border restaurants in the Denver area? I mean come on people. I know it’s a chain but they have some pretty stinking fantastic fajitas…and this Texas girl misses good Tex-Mex food!
The inspiration for this recipe came from Andie’s slow cooked chili steak fajitas and when I couldn’t get them off my mind I knew I had to do something about it. Enter my chicken version and a TON of flavor! And a newfound love for the crock pot. Sure, it’s not grilled but in a pinch? I’ll take these bad boys any day.
adapted and inspired by these Slow Cooked Chili Steak Fajitas
- 1 lb chicken breasts, sliced about 1/2 and inch thin
- 1 whole onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup salsa (yes, I used On the Border salsa…a girl’s gotta do what a girl’s gotta do!)
- 1 Tbsp vegetable oil
- 1 Tbsp cornstarch
- 2/3 Tbsp chili powder
- 1/3 Tbsp salt
- 1/3 Tbsp paprika
- 1/3 Tbsp cumin
- 1/3 Tbsp sugar
- 1/3 Tbsp onion powder
- 1/3 Tbsp garlic powder
- 1/3 Tbsp cayenne pepper
- salsa, sour cream, guac, cheese, and tortilla – and any other fajita fixin’s you want!
Add the sliced chicken and veggies to the slow cooker (Andie’s recipe calls for adding the peppers in later, but I love how they break down. Just pick whichever way you prefer!). Whisk together all of the dry ingredients. Add the salsa and oil and whisk together. Pour over the chicken and veggies and toss slightly to combine. Cook on low for 7-8 hours until the liquid is reduced and the chicken is done. Serve hot with all the fixin’s!