Slow Cooker Chicken Fajitas | Food | Illinois Extension | UIUC

Ingredients

• 1 lb. chicken breasts (4 breasts)
• 3 bell peppers, washed, deveined, and thinly sliced
• 1 onion, washed and sliced
• 1(16 oz.) jar medium salsa
• Fajita Seasoning packet or the homemade fajita seasoning
• 1 Tablespoon cornstarch
• 1 Tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon sugar
• Wash hands with soap and water.
• Place onions, chicken, salsa, and spices in a slow cooker. Cook on HIGH for 3 hours.
• Add peppers and cook for another hour. Use a food thermometer to make sure chicken reaches 165°F.
• Shred chicken and serve on tortillas or over greens. Top with guacamole, Greek yogurt, cheese, or cilantro.