Add all the ingredients to your slow cooker and take a nap as the citrus tenderizes your chicken and the spices permeate every crevice so when your rested, you have fall apart, fall in love Slow Cooker Citrus Fajita Chicken.
Have I told you how much I adore my crockpot? I love my crockpot so much its my preferred cooking method for stress free company cooking and I can barely bring myself to cook a soup any other way. And for fall apart meat? Its a no brainer. So I finally have enough crockpot recipes to warrant its very own “Slow Cooker” section on my Recipe Index! (Click HERE to see them). Okay, so there are only 10 as of now (more already in the queue), but these aren’t just any 10 recipes, they include my Chipotle Sweet Pulled Pork, Sweet and Spicy Pineapple Salsa Chicken, Beef Stroganoff Soup and other equally simple palate pleasing recipes.
This Slow Cooker Citrus Fajita Chicken is honored to join the lineup.
Although crockpot meals might be the easiest way to cook almost anything, if you have been following me for any time at all, you know that easy doesn’t equate to bland in my book. In fact, the exact opposite for this fajita chicken. The ingredient list is somewhat lengthy, but each spice, each dash of citrus, each splash of liquid smoke create a harmonious complex blend of flavors that will have you singing the chicken’s praises. And all you have to do is add them to the crockpot.
The chicken is delectable all on its own and can be devoured without the bell peppers. But for fajita chicken, the crisp tender crunch of bell peppers bathed in spices is just what your taste buds ordered. And I just have to say, don’t believe other slow cooker fajita chicken recipes (or any slow cooker recipe) that tells you to add the bell peppers with your chicken to cook the whole time. They lie. I ended up with a pile of mushy peppers when I tried this. Gross. So for this fajita chicken, the bell peppers are added the last 30-45 minutes of cooking so they soak in just the right amount of spice and tenderness.
That’s what I’m talking about.
When the chicken is done, I like to drain my excess liquid from my crockpot and cook my rice in it. Can we talk about the best rice ever?
And then I like to wrap up my best black bean rice ever, my succulent, juicy, flavor packed fajita chicken and smother it in a hot Cilantro Cream Sauce. Coming soon….
But for now, devour your Slow Cooker Citrus Fajita Chicken however you like it. And I believe you will like. And when I say like, I mean love.
- 1 1/2 pound chicken breasts
- 1 tablespoon olive oil
- 2-4 tablespoons orange juice*
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 1 tablespoon Dijon Mustard
- 2 teaspoons Worcestershire sauce
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH cumin, garlic powder, onion powder
- 1/2 tsp EACH smoked paprika, chipotle chili powder, oregano, pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoons liquid smoke**
- 1 15 oz. can diced tomatoes, drained
- 1 4 oz. can green chilies
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- hot sauce to taste
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce and bell peppers. Cook on high for 3 hours or on low for 6 hours or until chicken is tender enough to shred.
- Remove chicken to a cutting board, shred and return back to slow cooker (there will be liquid remaining). Top with bell peppers and cook on HIGH for 30-45 minutes, depending on desired crisp-tenderness of bell peppers. Taste and stir in hot sauce to taste and additional orange juice or brown sugar if desired. Drain all excess liquid (see note***).
**Found next to the BBQ sauces in any grocery store and adds a wonderfully smoky flavor.
***When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture then use drained liquid plus additional needed water to cook my rice.
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