Slow Cooker Spicy Chicken Fajitas


4 boneless, skinless chicken breasts

1 28oz can of diced tomatoes

1 15oz can black beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 medium red onion, sliced

1 green pepper, sliced

1 red pepper, sliced

1 4oz can of diced chiles

1 bunch cilantro, diced

1 bunch scallions, diced

5 cloves garlic

2 tbsp adobo sauce

1 tbsp chili powder

1 tbsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp oregano

1 tsp paprika 

Good shake of pepper flakes

Salt & Pepper

2 handfuls of spinach


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Place chicken breasts in slow cooker.

In medium-sized bowl, mix adobo sauce, chili powder, garlic powder, onion powder, cumin, oregano, paprika & pepper flakes into diced tomatoes. 

Pour over chicken. Add garlic gloves, cilantro and scallions.

Add black beans, pinto beans, red onions and peppers. Season with salt and pepper.

Pour can of diced chiles over the top.

Add two handfuls of spinach. Cover with paper towels and put on lid.

Cook on low for 6 to 8 hours.

Once chicken is cooked, use tongs and fork to shred. 

Serve warm.

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