When I started reading through the recipe, I noticed it called for a packet of fajita seasoning. A few years ago, I started using less pre-mixed seasoning packets because using the herbs and spices I keep stocked in my pantry is more frugal and can be tweaked to suit my family’s tastes.
So I set out to duplicate Fajita Seasoning with what I had on hand:
- Garlic Powder
- Black Pepper
- Sea Salt
- Celery Seed
I just started throwing stuff in on top of the chicken. And you know what? It was delish! A family hit!
I knew I wanted to share this yummy recipe with you, but I couldn’t very well tell you to just start throwing stuff in. So the next time I made Slow Cooker Chicken Fajitas, I measured out the spices and wrote them down. Still delish.
I will say that besides my husband, my family is pretty wimpy spice-wise. So I went light on the chili powder. As a result, these are pretty mild. If you want them spicier, you’ll want to amp up the chili powder. You could also throw in some red pepper flakes for good measure.
I like to serve these with plenty of shredded cheese, guacamole and sour cream.
I hope your family enjoys this dinner as much as mine does!
- 4 large chicken breasts
- 2 onions sliced
- 2 multi colored bell peppers sliced
- 1 tbs Cumin
- 1 tbs garlic powder
- 1 tsp Oregano
- 1/2 tsp Paprika
- 1/2 tsp sea salt
- 1/8 tsp chili powder more if you like it spicy!
- 1/8 tsp black pepper
- 1/8 tsp celery seed
- 1/8 tsp turmeric
- guacamole sour cream and cheese as garnish
- Spray slow cooker with no stick cooking spray.
- Place chicken in bottom of slow cooker.
- Layer onions, then bell peppers over the chicken (if you like your vegetables more al dente, add them during the last 1-2 hours of cooking)
- Sprinkle on the spices.
- Cook on high for 4-6 hours or until chicken is tender and shreds easily.
- Serve on tortillas with guacamole, sour cream and cheese.