Slow Cooker Chicken Fajitas

01.30.2015

Slow Cooker Chicken Fajitas | Cooking Classy

Ahh fajitas, the sizzling entree that catches everyones attention in the dining room at any restaurant. It’s an entree worthy of some attention with its bright well season flavors. I always love to order fajitas at Mexican restaurants but I don’t make them at home often. I just wanted a lazier way to make them without having to marinade and so forth, so today I’m sharing this incredibly easy to prepare version of fajitas. So easy that the slow cooker does almost all the work. And not only that, cooking it in the slow cooker allows plenty of time to meld the flavors together and really sink into the chicken, and it leaves you with perfectly tender chicken every time.

Also, I have some exciting news! I’ve been wanting to launch my own online kitchen shop for years and with the help of my dedicated husband and a few friends I finally have!!! I would love you guys to check it out (HERE)! A few of my favorites are the vanilla beans (duh!) and the herb savor (I’d gotten so tired of throwing out herbs so quickly and have finally found a solution). We searched for the highest quality vanilla beans and want to sell them at the best price. They are Grade A Gold Vanilla Beans (also certified organic and gluten-free) and trust me you’ll have a very hard time finding anything better! They are so plump and you will definitely be getting your moneys worth! There aren’t a lot of products yet, as it hopefully grows then I will continue to add more products all the time. I’d love your support so please check it out and see if there’s anything you’d like! No pressure though :). I value your readership so much and never want to push anything on you, I only want to share the products I like with you.

From here on out this is going to be my go to fajita recipe! Flavorful, simple and definitely a crowd pleasing meal! It makes plenty too so you may be lucky enough to have left overs for lunch the next day!

Enjoy!

Slow Cooker Chicken Fajitas | Cooking Classy

Slow Cooker Chicken Fajitas

Prep Time: 15 minutes

Yield: About 9 fajitas

Slow Cooker Chicken Fajitas

Ingredients

  • 2 lbs boneless skinless chicken breast halves
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 1 red, orange and green bell pepper, julienned
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • For serving:
  • Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Directions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
  • Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/01/slow-cooker-chicken-fajitas/

Slow Cooker Chicken Fajitas | Cooking Classy Slow Cooker Chicken Fajitas | Cooking Classy Slow Cooker Chicken Fajitas | Cooking Classy Slow Cooker Chicken Fajitas | Cooking ClassySlow Cooker Chicken Fajitas | Cooking ClassySlow Cooker Chicken Fajitas | Cooking Classy

131 comments

  • Jessica @ Citrus Blossom Bliss: These look fantastic :) Fajitas are SO good, but I also never feel like marinating. This solves that problem! January 30, 2015 at 10:14am Reply

  • Stephanie Hartley: These look so good! Definitely going to have to whip a batch up for my housemates soon January 30, 2015 at 11:41am Reply

  • Leslie: Chicken fajita’s are my favorite! Look how pretty they are in your slow cooker. January 30, 2015 at 1:47pm Reply

  • Justine: I’m going to make this this weekend, can’t wait! Thinking of adding black beans to the mix too. Thanks for the recipe! February 23, 2015 at 2:56pm Reply

  • Danielle: Made these Sunday night. They were delicious! I will be omitting the honey next time, however. February 24, 2015 at 12:12pm Reply

    • Kristen: Can I ask why you would leave out the honey? Making this tonight and a few in my house aren’t fond of honey and if it would taste fine without it, I may omit it? April 3, 2015 at 11:27am Reply

      • michelle: I am leaving out the honey as well, as I am counting carbs. March 12, 2016 at 3:40pm Reply

  • Valerie: Delicious! Also wanted to say this was a perfect Sunday dinner. I put it on before we left for church and came home to the mouthwatering aroma of fajitas. The whole family loved it. Thank you! March 9, 2015 at 8:35am Reply

  • Dave Brower: Smear some refried beans and rice on the tortilla before loading on the chicken & veggies. Add a little salsa, some shredded cheese, sour cream and a slice of avocado.
    Repeat. April 29, 2015 at 4:10pm Reply

    • Jaclyn: Can’t go wrong with that :)! April 29, 2015 at 5:52pm Reply

      • Samantha: Hi I’m actually cooking this now and was wondering when do I add the lemon juice and hunny after its cooked or right before it’s finished? August 11, 2015 at 7:57pm Reply

        • Jaclyn: The lime and honey go in after it has finished cooking. Hope you love it! August 11, 2015 at 9:40pm Reply

  • chelsea: So do I add water? How do u get all the juice May 1, 2015 at 9:23pm Reply

    • Jaclyn: You don’t need to add any water, the juices mostly come from the tomatoes and peppers. May 2, 2015 at 10:25am Reply

      • Tabitha: can i use a mccormick chicken fajita seasoning pack instead? February 2, 2016 at 8:20am Reply

  • iesha Parmer: Is it okay if I put the chicken in frozen ? would I need to change the amount of time? or do they have to be thawed. My family loves fajitas so I am so excited about these :) June 4, 2015 at 11:15am Reply

    • Jaclyn: I wouldn’t add the chicken in frozen because by the time it’s cooked through the veggies would be way over-done. I hope you try them and love them though! June 6, 2015 at 11:12pm Reply

    • Lee Brown: I’ve read in several sources that one should NEVER put frozen meat into a slow cooker, no matter the recipe. October 19, 2015 at 10:44am Reply

  • Shelley: I made this exactly as it said and my peppers and onions totally dissolved! The taste was great but next time I’ll wait and put the veggies in 3/4 way thru the cooking cycle. June 5, 2015 at 8:40pm Reply

    • Mika: Shariya That’s what happened to me February 28, 2016 at 7:30am Reply

  • Brittany: I typically add corn, black beans and mushrooms or either zucchini June 12, 2015 at 8:01am Reply

  • Brenda: Can you put it together the night before and cook it the next day? June 12, 2015 at 2:17pm Reply

    • Jaclyn: I wouldn’t recommend it with this recipe but you could definitely chop up the veggies the night before and mix the spices then just add it all in the next day. August 5, 2015 at 11:08pm Reply

  • Hannah: Making these for a 2nd time because they are delicious! Only thing I did differently was added some lime juice to the crockpot while they cooked as well as afterwards. So yummy! June 27, 2015 at 9:27am Reply

    • Arianne: I did that too! March 23, 2016 at 8:17am Reply

  • Delia: Hello!
    I was wondering where the nutrition list is at and if I possibly missed it?
    Thanks July 5, 2015 at 5:12pm Reply

    • Jaclyn: Hi Delia. As of yet I don’t include nutritional info on my recipes but I am working on finding a solution. Stay tuned! July 7, 2015 at 10:56am Reply

  • Kendra: So easy and delicious! Thanks! July 6, 2015 at 12:17pm Reply

  • Brianna: LOVED!! I didn’t have lime juice, so I added just lemon juice instead and they were perfect. I shredded the chicken and made it into a salad to cut out the carbs of a tortilla. July 23, 2015 at 5:25pm Reply

  • Steve: Recipe sounds good, just wondering what size of slow cooker you used. I have a 6qt and just by looking at the ingredient quantities I think my cooker would be too big.
    Thanks. August 3, 2015 at 12:06pm Reply

    • Jaclyn: I used a 6 quart for this but anything from 5 – 7 should work fine. August 3, 2015 at 7:30pm Reply

  • Cynthia: This is in my 5 quart slow cooker right now and smells so great. I followed your recipe as it appears. I know it will be good because my mouth is watering just looking at it (through the lid). I can’t wait to try your tortilla soup. Thanks for sharing🍴😀 August 8, 2015 at 11:58am Reply

  • Sherrie: Could you please explain this further? I don’t understand :) TIA!

    “note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine” August 13, 2015 at 4:29pm Reply

    • Kisha: Cook a little less so chicken could stay firm to be able to slice and still be thoroughly cooked. January 10, 2016 at 6:29pm Reply

  • Christine K: My boyfriend loves this recipe so much we make it at least once a week. The only difference we make is I use 1 fresh jalapeno (don’t like buying cans with BPA) and dried cilantro instead of the ground coriander. August 17, 2015 at 5:37am Reply

    • Rachel: I substituted the coriander with fresh jalapeno as well! It tastes soo good. August 17, 2015 at 4:14pm Reply

    • Linda: Ground coriander IS dried (ground) cilantro! October 17, 2015 at 7:09am Reply

      • Jaclyn: It is the seeds which are ground, at least here in the U.S. October 17, 2015 at 1:40pm Reply

      • Meredith: What? It is? December 13, 2015 at 11:31am Reply

  • Rachel: Thank you for sharing this! Its been in my slow cooker for about an hour 1/2 now and I can tell it’s going to be amazing! The spice combination seems really nice for fajitas, going to slice up some avocado as well! August 17, 2015 at 4:13pm Reply

    • Jaclyn: I hope you love it :) August 18, 2015 at 12:30am Reply

  • Sonia: Im about to make these and realized i donthave any canned tomatoes could i just add a bit of water? What would be the best alternative?
    Thanks August 19, 2015 at 6:34am Reply

    • Jaclyn: Sorry for the late response just noticed your comment. Mild salsa is probably what I’d use and equal amounts or any other kind of canned tomato (whole, crushed etc) then as a last resort something like tomato sauce just so you still get that tomato-y flavor. August 19, 2015 at 4:45pm Reply

  • Danielle: I made these tonight and they were great!! I used 4 larger chicken breasts so I used 2 cans of Rotel and upped the spices and peppers just a tad. The whole family loved it, even my picky 7 year old!! Mine was perfect at 3 hours on HIGH. Lots of leftovers too! Thanks for sharing!! August 19, 2015 at 4:38pm Reply

    • Jaclyn: I’m so glad your family enjoyed these fajitas Danielle! Thanks for your feedback! August 19, 2015 at 4:40pm Reply

  • Alaina: Would I be able to put all the ingredients in a bag, and then freeze? Then put in the crockpot one morning for a little longer? August 21, 2015 at 12:38pm Reply

    • Jaclyn: I don’t know how safe it is to cook frozen chicken in a slow cooker so I probably shouldn’t really recommend it. It would probably hold up fine frozen though. August 27, 2015 at 7:45pm Reply

  • Sheri: would it be possible to use fresh tomatoes? I’ve got a garden full so I’d like to use them instead. Has anyone else done this? Any tips would be appreciated. August 24, 2015 at 8:12pm Reply

    • Jaclyn: That should be just fine, probably even better. I’d probably just go with equal weights and if you have time and don’t like peels then peel them first. August 26, 2015 at 5:49pm Reply

  • Suzanne: oh my goodness I prepared this and put it in to cook before work today. When I came home for lunch it smelled so wonderful I wanted to eat it right then! Served it with sour cream, guacamole and cheddar jack cheese with jalapeños. Amazingly good! August 25, 2015 at 5:26pm Reply

    • Jaclyn: I’m so glad you liked it Suzanne!! August 26, 2015 at 5:48pm Reply

  • Donna: Can you use frozen chicken breasts? August 26, 2015 at 8:19am Reply

  • Stephanie: I would love to see the nutritional facts of this meal August 31, 2015 at 9:39pm Reply

  • Sherry: I have it simmering now, smells wonderful! September 7, 2015 at 12:35pm Reply

  • Chris: Chicken breasts were $6.00/lb vs $.99 for chicken thighs so opted for the thighs. Hopefully it will also be good in this recipe. What do you think? September 16, 2015 at 9:15am Reply

  • Jackie: could I just substitute the chicken for skirt steak? Would it taste right or should other ingredients change as well? September 30, 2015 at 9:22am Reply

    • Jaclyn: I wouldn’t recommend the skirt steak for this recipe as it would overcook the steak. I would go with something like a chuck roast instead and cook on low for 6 – 8 hours and add the peppers later on. September 30, 2015 at 4:53pm Reply

  • Georgette: This looks soooo good! BUT “on high for 3 to 4 hours” that’s to much for 2 IB of chicken only! Is there a quicker way? October 9, 2015 at 8:31pm Reply

  • Lindsay: Just made these for dinner tonight. I cooked it on low for 7 hours but most of the peppers had disintegrated. The flavour was alright but a but watered down, probably because of the peppers…but I did feel I needed more flavour so I added some packaged fajita seasoning. I definitely would not cook it for as long next time. October 15, 2015 at 6:18pm Reply

  • Toni: I put this in the crockpot this morning on low. GGot home this afternoon to a heavenly smell! They are delicious! My veggies are overcooked though. I think putting them in halfway through would be just about right. The chicken is so tender and delicious. I didnt even bother mixing in the honey & lime – they are great without it! Yum!! October 16, 2015 at 4:50pm Reply

  • Molls: can I use already sliced raw chicken? October 17, 2015 at 4:56pm Reply

    • Jaclyn: That should be fine. October 17, 2015 at 5:17pm Reply

  • Ashley: We love fajitas and these look delicious! We don’t usually have a lot of time to cook so we rely on our slow cooker. Will definitely try this. October 19, 2015 at 9:35am Reply

  • Juana: My boyfriend hates onions ( its a wonder i am still with him!) sadly i wont get the tasty taste and texture of a real onion but can i use powdered onions to at least the onion flavor? October 20, 2015 at 12:01pm Reply

  • Jessica: These were great and so easy. I used boneless, skinless chicken thighs. I also put the chicken in frozen solid and cooked on low for 8.5 hours and it came out perfect. Thanks! October 28, 2015 at 6:47pm Reply

  • wlish: Made this recipe tonight and served it over rice with diced avocado, grated cheddar, green onions and sliced limes. My family absolutely loved it! Thank you so much for the great recipe. Easy prep and can feed a crowd on a budget. October 28, 2015 at 7:50pm Reply

    • Jaclyn: Glad you enjoyed it! Thanks for your review! October 28, 2015 at 11:40pm Reply

  • Frazer: I’m in the process of making this on low for around 6 hours but I’ve opened it to have a look after 5 hours and the bottom half seems to have bound together. I have given it a stir and separated all the parts but is this normal? I have stuck to the correct ingredients and directions. Correct me if I’m wrong also but I don’t seem to see anywhere in the directions about giving it a stir at anytime. Is this normal too. I realise it’s a slow cooker and that’s not necessary but with the chicken stuck together, I’m starting to think I should have stirred it at some point.

    Thanks. October 29, 2015 at 10:42am Reply

  • Aga: Amazing! Most delicious fajitas I’ve ever had! I cooked mine for 5 hours and they pulled apart but regardless the taste made up for the messy look. October 29, 2015 at 7:05pm Reply

    • Jen: Did you cook on high or low for 5 hours?I cut mine into strips so after reading reviews I don’t wanna mess it up January 20, 2016 at 11:32am Reply

  • Sharon: Just put mine in the crockpot. Can’t wait! College football Saturdays are Mexican themed food nights for us. October 31, 2015 at 12:43pm Reply

  • SUE: I tried these; not my favorite. They were very runny the veggies were too soggy. Maybe I cooked them for too long. (8 hours on low-was at work all day) Hubby liked it, though. November 3, 2015 at 8:27pm Reply

  • Catherine: These were a hit with a crowd of picky teen agers! I used Mrs. Dash’s Southwestern Seasonings and doubled the amount of honey and lime. Delicious! November 8, 2015 at 5:35am Reply

  • Missy: This was so bad I had to throw out the entire batch! Bitter, tasteless and mushy are the first 3 adjectives that come to mind. Followed the recipe exactly and cooked on low for 6 hours. Will definitely be un-pinning this recipe. Sorry…. November 8, 2015 at 1:47pm Reply

  • Carissa: Made these today! I used bagged peppers from the freezer section, and I don’t think I used enough… I couldn’t quite tell how many peppers were inthe bag. But otherwise, they turned out great! :) :) Very tasty and easy recipe. November 8, 2015 at 7:05pm Reply

  • Soridalys Cruz Torres: Hi there,

    I’m planning to cook this tomorrow night. I just have one question, could I cut the chicken into strips before placing the chicken to cook?

    Thank you. November 9, 2015 at 4:24pm Reply

    • Jaclyn: That would probably be fine it you reduced the cooking time a bit since the strips would cook faster than the whole breasts. November 12, 2015 at 5:22pm Reply

  • Jen: Delicious and so easy to make! Followed the recipe exactly except I used plain diced tomatoes, whole cardamom instead of ground, and omitted the honey. Opted for the HIGH setting on 4 hours and the meat was still easy to shred. I think it could use a bit of kick so I will add chilli peppers next time. November 9, 2015 at 11:16pm Reply

  • Jes: I would like to make this for a party, but will likely need to double the recipe. Think a 5qt crockpot can handle double and that it’ll still come out good? November 11, 2015 at 8:52pm Reply

    • Jaclyn: I wouldn’t double it for that size a 7 or 8 quart would probably be needed to double it. I just recommend borrowing a second from someone else if you can. November 12, 2015 at 5:07pm Reply

  • Lisette: These were so yummy! I didn’t have enough time to put them in the crock pot, so I sauteed up the peppers and onions seasoned with garlic, cumin, chili powder and s&p. I cut up the chicken and put it in a separate pan with the tomatoes and green chilies with more spices. Combined when done and topped with avocado and sour cream. DELISH! I made more dishes, :( but it was still simple. Thank you for posting this recipe. November 14, 2015 at 11:20am Reply

  • Tim: Well folks

    This was a BUST. I make the BEST fajitas, but I alwaya SEAR the peppers, onions and chicken in a cast iron pan. I thought, what the hell, how could this be bad… well… I was so wrong. It was like BARF :-(

    Searing caramelizes the individual items ‘caramelizes *browns* and brings out the flavor, enhancing and eventually combining the wonderful flavors. Using the crock pot was like eating boiled food. PICTURE Cooking a nice Filet Mignon or Ribeye steak and eating is… or ‘boiling’ that same steak and expecting it to be just as good.

    Don’t waste your time with THIS CrockPot recipe… it was a monumental disappointment! November 20, 2015 at 10:46am Reply

  • Britt: I thought the recipe was great. Although i did take it out and Sautee the veggies in oil with little pieces of chicken. Everyone thought it was bomb. Used homeade salsa instead of tomatoes. Maybe that’s why Tim’s tasted boiled. Too much water. December 3, 2015 at 7:28am Reply

  • Marta: I made these last night. Great recipe!!! I used 3 peppers, 1 onion, 5 garlic cloves, some taco mix, some classic fajita skillet sauce by Frontera, salt and pepper only ( that’s all I had on hand) in addition to 1-2 pf. of chicken breast.
    Next time I will marinade the chicken in a simple marinade – lemon juice, lime juice or white wine + olive oil and salt. Just to “kill” the meat taste which comes alive when you reheat the meat. I personally can not take that “raw meat” taste of non marinated meat.
    The meat in this recipe tastes like cooked/ boiled meat, however by shredding the chicken, returning it to the pot and cooking for few more minutes allows the meat to mix with all the juices & gives the meat more flavor. I served the fajitas with rice and the juices kept it moist.
    I think that anyone who cooks realizes that coking, grilling or frying the meat will end up with different texture, flavor and look, so that should be taken into consideration while making this recipe.
    Other than that I like the dish, and the fact that could be prepared in the crockpot. December 12, 2015 at 11:50am Reply

  • Damian: Great recipe, the only thing I added was a layer of Jalapenos on top of the peppers and onions which added a small kick.

    If you shred the chicken as we did a little corn flour may be required to stop the wraps leaking with every bite.

    Great tasting and will be doing this again. December 28, 2015 at 6:04am Reply

  • Michelle: I would like to know what the nutritional information is on this meal . Please . January 3, 2016 at 4:11pm Reply

  • Cassie: I had to share this on my blog it was fabulous! January 4, 2016 at 10:45am Reply

  • Jean: The first time I made this it was great except a little over cooked at three hours, just made it again and cut up chicken at 2hours and so much better. Love this recipe!!! January 6, 2016 at 3:57pm Reply

  • Patti: Peppers get to soggy in this recipe January 6, 2016 at 4:36pm Reply

  • Carrie F.: HI! I just found this on Pinterest. I’ve been reading thru all the comments, and see that several people asked about using frozen chicken, or freezing fresh to use during the week.

    I just want to say that I use frozen chicken in my slow cooker all the time. It works great! 6-8 hours on high/med and it shreds for pulled chicken, or it could be sliced. My family has never gotten ill. Hubby is a physician, he wouldn’t let me do it if it wasn’t safe. :-)

    Going to try this recipe this week. January 9, 2016 at 8:05pm Reply

  • PAT: This recipe is a keeper. So easy and I love my slow cooker. My family Wants me to make it again soon January 11, 2016 at 4:20pm Reply

  • Sonia: First recipe I tried with my brand new Crockpot. Simply amazing! January 13, 2016 at 6:41pm Reply

  • Ginger: I made these for our family of 3 and was able to freeze a lot. This recipe is great frozen. It makes for easy 5 minute meals! They were great! January 15, 2016 at 8:34am Reply

  • Joanne: I wish people writing these comments would keep in mind that recipes for certain things are adapted for a slow cooker. So expecting it to come out like you cooked it on a stove you will be disappointed. Slow cooking is for ease of bothering. If you expected Sizzling Fajitas from a slow cooker, um well enuf said. All slow cookers cook differently as well so you need to know your slow cooker and adjust to your taste. I personally think this was a wonder adaptation to chicken fajitas and will be making them again. I tweak to my taste and liking and I’m happy January 16, 2016 at 9:00am Reply

  • Cyndy: Clearly this recipe draws a lot of interest based on the sheer number of comments. Made it for the first time tonight. We love it! And the final addition of the lime and honey just pull the flavors of the ingredients. Thank you. January 17, 2016 at 6:27pm Reply

  • Jackie: I hate to leave a bad review as I love so many of your recipes but I’m being honest.I’m not sure if my Crock Pot is broken or what but cooking this on low for just 6 hours made the peppers super smooshy.I feel like Fajita peppers should be more on the crisp side.Also,I really didn’t like the way the flavors came together.This left a strange after taste in my mouth that I didn’t particularly care for. January 19, 2016 at 1:03pm Reply

  • Keesha: I made these for a pot luck at work and they loved it!!!!! Delicious!!!!! January 21, 2016 at 3:26pm Reply

  • Amelia: This is in my slow cooker now and it smells AMAZING!! The seasoning blend alone smelled great. Can’t wait to serve it up tonight at family game night! January 23, 2016 at 3:52pm Reply

    • Amelia: Update: these were a hit with my family. Next time I’ll add the peppers after 1 hour of cooking to keep them from completely disintegrating! January 24, 2016 at 10:47am Reply

  • Josey: These were positively the best chicken fajitas i have ever had thank you for yet another amazing recipe! Jacelyn you are a genius in the kitchen for sure January 23, 2016 at 7:32pm Reply

  • Amber: If I cut this recipe in half, do I need to cut down on the cook time? January 24, 2016 at 11:05am Reply

  • Tom: Sounds great I am going to try tomorrow morning before I go to work. Is this going to be dried out?I feel like I should add water.
    Please respond. February 1, 2016 at 7:46pm Reply

  • Wanda: I served this over rice because the juice was soooo tasty. My husband loved it. We then had as fajitas the next night. Fabulous! February 1, 2016 at 8:45pm Reply

  • ryan: Any idea on calorie count on this? February 2, 2016 at 10:37am Reply

    • Sam: I did the calorie count out without the lime and honey – came out to about 250 calories for 1/6 of the recipe. June 21, 2016 at 2:03pm Reply

  • desiree: Just realized my chili powder 12months expired :( now i can’t make it for tonight eny other advice go out and bye a new one then try agian tomorrow probably lol February 4, 2016 at 6:21am Reply

  • Sarah: Shouldn’t it have a little more liquid because it’s in the crock pot? I’m making this right now and I feel like it needs more liquid….. February 6, 2016 at 1:09pm Reply

    • Jaclyn: Nope just as is :). February 6, 2016 at 10:50pm Reply

  • Sherry Abernethy: I made this tonight, for my husband who is a meat and potatoes guy. I made the recipe exactly, except I didn’t have any honey, or a lime. It was absolutely delicious, we loved it ! He referred to me as his wife, ” the chef !”. Thanks for the recipe, it was a hit ! February 11, 2016 at 7:59pm Reply

  • Alyssa: I made this this morning for tonight and I didn’t read the directions. My fault! Was rushing for work. Just dumped everything in. Haha hopefully it will be good. We aren’t picky. February 18, 2016 at 9:13am Reply

  • Amana: Is this a healthy recipe? How many calories? February 18, 2016 at 9:30am Reply

    • Jaclyn: In my opinion the filling is definitely healthy – then to keep it healthy you’d maybe want to use whole wheat or corn tortillas. Sorry though I don’t have nutritional info. February 18, 2016 at 7:03pm Reply

  • Kathryn: Is it ok that I hear a sort of sizzle? I had it on high and I was afraid for the bottom to burn so I turned it on low. Is that normal to happen? I can’t wait to try these it smells amazing so far! March 5, 2016 at 4:14pm Reply

    • Jaclyn: Hmmm, is there liquid between the slow cooker bowl and the electric base? Or is it like sizzling steam maybe? I don’t think it’s a big problem but it’s hard to say exactly what it is without seeing it. March 5, 2016 at 5:17pm Reply

  • joannie: trying this with a pressure cooker. didn’t have time to get stuff ready this morning for the slow cooker. with kids and laundry and life, you know, so it’s already 2 hours before dinner time. wish me luck! March 6, 2016 at 2:47pm Reply

  • Cheryl: I would love to make this for our church potluck. But i can’t figure out the timing. Would i cook over night? Then it would be cold by the time we eat. Or get up early in the morning? If i do, should it be finished before we leave for church or cook it half way then let it finish when i get to church during the service? Church starts at 10 and we eat about 12:30. Someone please help me figure this out! March 11, 2016 at 11:32pm Reply

    • Jaclyn: I would just plan to make it very early in the morning so it’s finished at 12:30 – I wouldn’t cook it halfway then finish it later as that would be a food safety issue. You could cook it through the day before then just rewarm if you’d prefer, but generally for gatherings I don’t prefer reheated food. Hope you enjoy it! March 12, 2016 at 11:25pm Reply

      • Cheryl: If i didn’t stop cooking in the middle, how would i get it to church? Maybe i could buy something to plug it into my car? March 14, 2016 at 5:56pm Reply

  • Elizabeth T: Excited to try this! Do you have nutritional value info? March 13, 2016 at 8:45pm Reply

  • Cyndy: Here’s the deal with cooking from frozen in a crockpot: The meat stays at a temperature that promotes bacteria and other nasty stuff for a long period of time when the meat is frozen. It’s not a healthy thing to do. March 17, 2016 at 3:37pm Reply

  • Lara C: How many calories do you think are in this? March 17, 2016 at 4:00pm Reply

  • Amber: I am making this recipe for the 2nd time! My boyfriend and I absolutely love these fajitas! I followed the recipe exactly and they turned out to be very flavorful and delicious! Thank you so much for this recipe! :) March 19, 2016 at 3:32pm Reply

  • Lorie N: Your recipe calls for two breast halves but there are three in your photos. My slightly OCD self goes nuts over stuff like that! 😊 March 21, 2016 at 9:02pm Reply

  • Lorie Neighbors: I made these last night with homemade G-F corn tortillas and they were delicious! I drained the canned tomatoes to prevent soupiness. Cooked on LOW for 6 hrs. Next time I will reduce to 5. Chicken was a tad over cooked and peppers, while not mushy, could have been firmer. Thanks for a great idea! March 23, 2016 at 12:02pm Reply

  • Beth: I am pregnancy and am looking to make some freezer meals to have after the baby is born, so if I freeze this after it’s cooked, do you know how long it will be good for? Also, will there be any special heating instructions?

    Thanks! March 28, 2016 at 10:53am Reply

  • KimC: Instead of throwing out the liquid in the last step I used it to cook instant white rice and it made great Spanish rice! May 2, 2016 at 1:02pm Reply

  • Alyssa: Are you supposed to cut larger Chx breast on half?!? Please respond back I would like to make today May 5, 2016 at 4:04am Reply

  • Deb: I love the chicken fajitas recipe, followed it perfectly and used suggestion of putting veggies in the last hour. They had the perfect bit . Anyway, was wondering if anyone has tried this with steak. It’s Cinco de mayo and thatsee what I have on hand. I’m gonna give it a whirl! May 5, 2016 at 9:13am Reply

  • Sky: Can I double recipe in a 7 qt crockpot and what would the cooking time be? Excited to try and must feed 8 people? May 6, 2016 at 4:40pm Reply

  • Stacia: I made this for dinner last night and followed the recipe exactly, except for the addition of honey. I cooked on the hour setting and my vegetables were mostly liquid and the chicken very moist. The spices were a nice blend however I was very disappointed with the vegetables and wish I had followed the recommendation of putting them in the last hour. This was nice for a change, but it won’t replace grilled chicken fajitas for my family. I do look forward to using the leftovers in enchiladas, baked taquitos and for taco salads. June 23, 2016 at 9:44am Reply

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