Crock Pot Chicken Fajitas

I'm trying really hard to grow myself, and in doing that, I will be eating more vegetables. Sometimes. When I feel like it. And I figured that Mexican food was a good way to start. I always remember my dad ordering fajitas on the steaming hot plate, but never giving it a second glance once I saw all the peppers and onions. So, today, I stretch myself. I will eat the fajitas. Enjoy!

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 onion
  • 1 lb. chicken tenderloins, frozen or thawed.
  • Minced garlic
  • Fajita seasoning
  • 2 tbsp butter (separated)
  • Tortillas
  • Fajita toppings (guacamole, Mexican cheese, sour cream, salsa, etc.)


Start by spraying a crock pot and adding 1 tbsp butter.

Now here's your science lesson for the day. There are male and female bell peppers. Peppers with 3 bumps on the bottom are male (as the one shown is) and are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. So, I should have gotten one with 4 bumps, but we're gonna' let that go.

Seed and cut up the peppers. Add to the crock pot.

Slice up the onion and add along with the other tbsp of butter.

Add about a tsp of minced garlic.

Toss in the chicken, topping with the fajita seasoning.

This step is completely optional, but I find that it makes it taste more authentic when I do this. Remove the cooked chicken from the crock pot and slice it up into strips. Throw all the peppers, onions and chicken into a large pan with about 1 tbsp of oil. Turn on high heat and let it get a little crisp.

That's it! Serve in tortillas topped with whatever you want. It's your life.

Love and peppers,