Slow cooker chicken fajitas

With the big game coming up, wanted to share a recipe that delivers on flavor and is a nice alternative to the usual we all see at these events.

You want to use bone-in, skin-on chicken for this.  I used breasts, some prefer dark meat or a mixture of the two - your choice.  This is going to keep the chicken from drying out in the slow cooker - which tends to happen, especially with white meat since it does not have the fat content in the fibers one finds in beef or pork.

6 lbs. bone-in, skin-on chicken
1 packet fajita seasoning
OR 1/3 c. fajita seasoning (I use Penzey's)
1 jar corn salsa
1 can black beans, drained and rinsed

Remove the chicken from its packaging, and lift up the skin away from the meat.  Divide the fajita seasoning between the breasts, and place in the bottom of your slow cooker, skin-side up.  Cover with the salsa and black beans.  Set on low for six hours or high for 2.  Remove the cover, and remove the breasts, setting aside until they are cool enough to handle.  Keep slow cooker on in order to allow the liquid to evaporate somewhat. 

Remove the fat and bones from the chicken pieces, shred the meat by hand and place back in to the slow cooker.  Stir, and enjoy! 

This served with small, flour tortillas, shredded cheese and sour cream is perfect.

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