These budget friendly crock pot fajitas are the perfect week night meal. Very minimal prep time for a big payoff in the taste department. Pinto Beans and Salsa cooked in with the chicken make the savory filling. Add your family’s favorite Fajita fixins, and like I said…you’ve got the perfect weeknight meal. Catch me after the jump for the super easy recipe.
As far as fixins go, my family likes sauted peppers and onions, grated cheese, sourcream, pico de gallo, and this awesome salsa. However, the great thing about this recipe is it can stand alone and still taste delicious. Adding the right fixings just takes it up a notch. We go back and forth between flour tortillas and lightly pan fried corn tortillas. Taste great either way. Not to mentions the leftovers are perfect for Quinoa Chicken Fajita Casserole.
The Best Crock Pot Fajitas
2-3 frozen chicken breasts
1 15 ounce can pinto beans, drained
1 cup salsa, I like medium picante style in this recipe
Salt and Pepper
A shake or three of garlic powder and cumin
1 sliced red pepper, optional
1 sliced green pepper, optional
1 sliced medium onion, optional
- Place frozen chicken breast in crock pot. Salt and pepper them.
- Dump beans and salsa on top of chicken
- Cook on high for 3-4 hours or until chicken shreds easily
- If you prefer to cook the peppers in with the chicken mixture add them about an hour or two before you plan on serving the fajitas.
You can add the peppers and onions into the crock pot with the chicken mixture, or you can pan fry them separately before serving the fajitas (pan frying is my favorite way)…or you can leave them out completley. When I first started making this recipe my husband and I were still in school and dirt poor. We couldn’t afford to add peppers and onions and it was still delicious! What I am getting at here is that this is a very versitle recipe that you really can’t mess up.
This is a family favorite recipe that is simple and fast enough for a weeknight, but tasty enough for company.