Easy Crockpot Chicken Fajitas {+ Meal Prep Burrito Bowls}

One meal prep recipe, used 2 ways! These easy Crockpot Chicken Fajitas can be served in tortillas as traditional chicken fajitas, or over a bed of greens as a meal prep chicken burrito bowl.

The new NML website was supposed to launch this week, but it still needs a few more tweaks so you get the next best thing — Easy Crockpot Chicken Fajitas!

Simple, healthy, delicious.

Three things I strive for when I’m cooking for my family {or testing a recipe for the blog}.

The days are getting shorter and there’s a chill in the air. It’s the perfect time to add this slow cooker chicken fajita recipe to your weeknight dinner routine.

It’s a staple in our house. And it was featured on Twin Cities Live Monday Night Meal Series.

I personally like to make a double batch of these crockpot chicken fajitas on Sunday’s. They make the perfect lazy Sunday or game day meal. I store the leftovers in the freezer for an easy, weeknight dinner when I don’t feel like cooking.

Also, my go-to for feeding a crowd on the weekends.

To be honest, this isn’t a true ‘fajita’ recipe. It’s more of a ‘everything Mexican’ recipe. It tastes like an authentic Shredded Mexican Chicken dish which is what I love.

I also love how versatile this meal is.

If you’ve shied away from meal prepping in the past because you get bored of eating the same meal again and again, this crockpot chicken fajita recipe is for you!

For an easy weeknight dinner I serve this dish in tortillas as traditional chicken fajitas. My son, Brody’s current favorite lunch and dinner at 18 months old.

Then I serve leftovers over a bed of greens as a meal prep chicken burrito bowl, for an easy weekday lunch. Of course with a side of tortilla chips for dipping and a salty crunch.

The Recipe: Easy Crockpot Chicken Fajitas + Meal Prep Burrito Bowls

Easy Crockpot Chicken Fajitas {+ Meal Prep Burrito Bowls}

 

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Prep time

15 mins

Cook time

4 hours

Total time

4 hours 15 mins

 

Easy Crockpot Chicken Fajitas, one recipe, two ways! Serve in tortillas for chicken fajitas, or over greens for meal prep chicken burrito bowls.

Author: Lindsey, Nourish Move Love

Recipe type: Lunch + Dinner

Serves: 4 servings

Ingredients

• 2 Chicken Breasts or 1 lb Chicken Tenders
• 12 oz Pico de Gallo or Salsa of choice
• 3 Bell Peppers
• ½ Red Onion
• 1 can Black Beans {15 oz}
• 1 can Corn {15 oz}
• 1 c Brown Rice, cooked {or steam in a bag}
• Taco Seasoning of choice {I like Trader Joe's mix including -- sea salt, cumin, cayenne pepper, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper, smoked paprika}
• 2 Limes, juice of
• Cilantro + Minced Garlic to taste
• Optional: Corn/Flour Tortillas, Fresh Greens, Avocado, Tortilla Chips

Instructions

1. Place chicken breasts or tenders in crockpot with juice of 1 lime, pico de gallo or salsa and taco seasoning to taste. Let cook on 4-6 hour setting or 6-8 hour setting, pending how much time you have.
2. Wash + slice peppers and chop onion.
3. Before last 2 hours of cooking, shred chicken in crockpot.
4. Then add, peppers, onion, black beans, corn, cooked brown rice, juice of another lime, additional taco seasoning if needed.
5. Prior to serving add fresh cilantro to taste.
6. Stir and enjoy served on tortillas with avocado or over fresh greens for a fajita taco salad or burrito bowl.

Notes

*You can also toss all ingredients into the crockpot and set on 6-8 hour setting before leaving for work. I prefer to add the veggies towards the end to avoid them getting too mushy {which is why I typically make this on Sunday's}.
**I personally double this recipe or at least double the chicken {4 chicken breasts vs 2} to ensure I have leftovers for the week or to store in the freezer for another meal.

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