Chicken Fajita Slow Cook (Printable Version)
# What You'll Need:
01 -
Four lime wedges for garnishing.
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1 cup grated cheddar cheese.
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1½ cups chicken stock.
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Chopped fresh cilantro for topping.
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Green pepper, finely diced, for serving.
06 -
2 cups of frozen sweet corn.
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1 teaspoon cumin powder.
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½ teaspoon dried cilantro flakes.
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2 small cans (10.75 oz each) of cream of chicken soup.
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Strips of tortilla chips for crunch.
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1 medium tomato, diced, for garnish.
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1 can black beans (15 oz), rinsed and drained.
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1 pound chicken breast, skinless and boneless.
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1 cup chunky salsa.
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Small red onion, minced, for topping.
# Preparation Steps:
01 -
Use a bit of cooking spray to coat the base of your slow cooker and layer the chicken at the bottom.
02 -
In a bowl, stir together the cream of chicken soup, salsa, beans, broth, corn, cumin, and cilantro. Pour this over the chicken.
03 -
On a low setting, cook for 4-6 hours. If you're in a rush, use the high setting for 2-3 hours instead.
04 -
Shred the chicken and pop it back into the pot. Stir in the shredded cheese and let it go for 15 minutes until it melts.
05 -
Serve with toppings like tortilla strips, diced veggies, and wedges of lime to squeeze on top.
# Additional Tips:
01 -
First shared in November 2014.
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Last updated February 2024.
03 -
Feel free to adjust the garnishes however you'd like.