Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy crock-pot recipe for Chicken Fajitas. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and they’ll be ready by the time everyone is hungry in the evening.
Most of you have gathered by now that my family is a big fan of Mexican-inspired meals. We use Mexican spices constantly and eat some version of southwest Tex-Mex or Mexican food a few times a week.
Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with that southwestern flavor I crave. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time.
I also love how pleasing the orange, green and red bell-peppers look when cooked and served in the chicken. This is one of those easy recipes that takes very little effort but looks as good as it tastes.
I’ve made these Chicken Fajitas many times and served them wrapped in tortillas. They’re also delicious as Chicken Fajita Bowls served over rice.
Crockpot Chicken Fajitas
The best part about Crockpot Chicken Fajitas is that they cook in just a couple of hours. I love a recipe that you can prep in the morning and enjoy the smell of all day long but sometimes my schedule just doesn’t allow me to prep that far in advance.
With this recipe, I just slice everything up, toss the meat with spices, onions, and jalapenos in the slow cooker, let it cook for a couple of hours, and add the peppers toward the end of the cooking process. It’s THAT easy to have perfect homemade fajitas for dinner.
Fajitas are traditionally made by grilling meat but I find I enjoy slow cooker chicken fajitas just as much. They also have the (huge) added benefit of not needing any of my attention at all when they cook!
I almost hesitate to call this a true “slow cooked” recipe because the chicken doesn’t take long at all to cook. The whole meal is ready to serve in just about two hours!
This is fabulous when hunger levels are high and patience levels are low or on those days when you had every intention of getting a slow cooker meal together in the morning but it just didn’t happen.
With Crockpot Chicken Fajitas, I can look like I planned everything in advance when in reality all I did was throw a bunch of ingredients in a crock-pot at 3 o’clock.
I like to serve these chicken fajitas on their own, wrapped in tortillas, or over rice. These fajitas have a lovely spicy kick to them.
This Bourbon Chicken is tender, moist, and full of flavor and so simple to prepare! I’ve been testing this recipe for 20 years exactly now, and it was time for a refresher on this recipe! It is my new fav thing!
One of the things that we absolutely love is that it’s so easy to spice it up or take it down a few notches depending on who you will be sharing your meal with.
There was a great bourbon chicken, hold your breath, at the Washington Square Mall when I was in high school. I know, mall food. Can you even believe that I said that?! It’s completely ridiculous, and if I went back I’d probably be a bit disappointed now that my palate has evolved. Or, at least I hope that it has! And this sauce isn’t exactly like the one from the mall, it’s even better!
And I won’t even tell you about Hot Dog on a Stick. Or should I say…the cheese on a stick. I know, I know, it’s ridiculous. That one I’m still tempted to make a homemade version though…
Ingredients Needed for Bourbon Chicken
This chicken is sweet and sticky and made with tender and flavorful chicken thighs. You start by browning the chicken on the stove top with a simple dry rub and then it finishes cooking in the oven in the sauce. Here is what you will need:
Chicken
- Chicken Thighs – boneless and skinless thighs, you can also use chicken breasts if you prefer
- Salt – adds flavor
- Garlic Powder – adds flavor
- Onion Powder – adds flavor
- Pepper – chicken should just always be seasoned with salt and pepper
- Olive Oil – gives the chicken a good sear and keeps it from sticking to the pan
Sauce
- Garlic Powder – paired with the ginger, it is that essential Chinese food flavor combo
- Ground Ginger – it’s very fine and blends into the sauce beautifully
- Apple Cider – adds richness, tang and a fruitiness
- Water – thins out the sauce some
- Brown Sugar – adds the perfect sweetness to the sauce
- Rice Vinegar – gives the sauce a nice tang
- Soy Sauc
Imagine that creamy, crave-worthy chicken pot pie filling that you can’t resist and top it with golden, flaky buttermilk biscuits, and you have the most delicious family-friendly dinner ever!
It feels like a lot of our days are busy lately but there’s just nothing that can take the place of family dinner. Our chicken pot pie recipe remains one of our most popular recipes on the site, but I know how intimidating a pie crust could be so I’ve come up with a biscuit version. And not only that, but the semi homemade version comes together in no time!
I’m going to give you both a homemade and semi homemade version because when I first started cooking this, I used the canned soups I learned on. It taught me what veggies work and the perfect biscuit-to-filling ratio. We all have to start somewhere, and I’m a huge fan of teaching simple methods and then moving into completely homemade.
You will find two recipe cards at the end of the post, one for each version. So you can pick the one that fits your schedule and desires.
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