Easiest Way to Make Slow Cooker Chicken Breast Salsa Cream Cheese

Slow Cooker Chicken Fajitas

You just dump everything in the pan or in this case the.

Recipe Summary Slow Cooker Chicken Fajitas

I searched high and low for a great recipe for slow cooker fajitas before I came up with this. The best part for me is that I don't have to defrost the meat before I throw it in there. Also, this makes a very large batch, so it's good for big families or a crowd of guests.

Ingredients | Slow Cooker Chicken Breast Salsa Cream Cheese

2 ½ pounds frozen skinless, boneless chicken breasts

1 (14.5 ounce) can diced tomatoes, well drained

1 (8 ounce) jar salsa

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground paprika

1 teaspoon white sugar

1 teaspoon onion powder

1 teaspoon garlic powder

¾ teaspoon chicken bouillon granules

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

1 pinch red pepper flakes, or to taste

2 onions, sliced into thin strips

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 green bell pepper, sliced into strips

2 tablespoons cornstarch

1 (15 ounce) package flour tortillas

1 (8 ounce) package shredded Cheddar Jack cheese

½ cup sour cream, or to taste

Directions

Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.

Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.

Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

Info | Slow Cooker Chicken Breast Salsa Cream Cheese

prep: 30 mins cook: 6 hrs 30 mins total: 7 hrs Servings: 20 Yield: 20 fajitas

TAG : Slow Cooker Chicken Fajitas

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,