This crockpot chicken fajitas recipes so easy that I don’t know why I never made it before. Throw everything into the crockpot and it’s ready when you come home.
3 Boneless Skinless Chicken Breast
1 package Chicken Fajita Seasoning
onions & peppers ( I use frozen blend)
1 cup Chicken Broth
Shredded Mexican or Cheddar Cheese
Sour Cream (optional)
Weight Watchers version:
3 oz. shredded chicken per taco shell. 2 SP
1/4 cup Fat Free shredded mozzerella. 0 SP
1 TBS salsa. 0 SP
1 TBS sour cream (optional). 1 SP
Fat Free Taco shells. 2 SP
I just layered everything in the crock pot. Once I put everything in, I mixed it up so the fajita seasoning was mixed in.
Cook on low for 8 hours or high for 4 hours. When there was about 1/2 hour left I took 2 forks and shred. I actually chopped it up with one fork, it was so tender. I mixed it up and left it on for about half hour to marry everything together.
I use the medium shells and we got 6 tacos out of it, but I usually pile it on for my husband. Now, start layering cheese.
Cheese (my husband likes a lot of Cheese)
Pop it in the microwave for about 30 seconds or under a broiler to melt cheese.
When I make it for myself following on the Weight Watchers plan, I use 1/4 cup Fat Free Cheddar, 3 oz. chicken mixture and Fat Free Shells = 6 PP or 7 PP if you use the regular shells. I usually add 1 TBS Fat Free Sour Cream for 1 PP.
Enjoy! You can serve with a salad if you’ld like but one taco usually fills us up pretty good.