Fajita Chicken

Fajita Chicken

Alissa Hauser, application support analyst

“We made this as an alternative to ground beef for a taco bar. It was easy and made the whole office smell good!”

Alissa Hauser
Alissa Hauser, application support analyst, Rutherford and Associates, Holland
Photo: Urban St.


Chicken breast, sliced, 6–8 pounds — You can buy bags of sliced fajita chicken in the freezer section of most grocery stores, which totally works in this recipe.

3 bell peppers — any color

Large white onion

Fajita seasoning — one packet, in a cup of water

Enchilada sauce — one jar, mild, medium or hot, whatever your preference is


Cut the onion and bell peppers into long slices, about the same size as your chicken breast slices. Put chicken, onion and peppers into the slow cooker. In a small bowl, combine fajita seasoning in water with enchilada sauce and mix well. Pour over chicken and vegetables. Cook on low for 8 hours. Serve with chips, tortillas or serve over rice.