Crock Pot Chicken Fajitas
This is one of those set-it-and-forget-it dinners that smells incredible, feeds a crowd, and makes weeknights feel easier.
Ingredients
For the Chicken
- 1 bag frozen chicken tenderloins
- Juice of 1 lemon
- 2 Tbsp avocado oil or olive oil
- 2 garlic cloves, minced
- Salt, pepper, and cumin (to taste)
For the Peppers & Onions
- 1–2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 2–3 Tbsp avocado oil or olive oil
- 1–2 Tbsp fresh garlic, minced
- 2–4 Tbsp soy sauce
For Serving
- Street-size flour tortillas
- Sour cream
- Shredded cheese
- Fresh avocado
Instructions
Crock Pot Chicken
- Place frozen chicken tenderloins in the crock pot.
- Add lemon juice, oil, garlic, salt, pepper, and cumin.
- Cover and cook on the HIGH/LOW setting for about 6 hours, until the chicken is tender enough to easily shred. If you don’t have that option- just HIGH for 4 hours
- Shred the chicken directly in the crock pot and stir to coat it in the juices.
Peppers & Onions
- Thinly slice peppers and onions.
- Heat a skillet over medium heat with oil.
- Add garlic, followed by peppers and onions.
- Sauté until they begin to soften.
- Add soy sauce and continue cooking until the liquid reduces and the vegetables are tender, caramelized, and golden.
To Serve
Warm tortillas and fill with shredded chicken, peppers and onions, sour cream, cheese, and fresh avocado. Serve family-style and let everyone build their own.
A little note:
This recipe is forgiving—add more garlic if you love it, more cumin if you want warmth, or a squeeze of extra lemon at the end. It’s meant to be easy, comforting, and shared.
