The perfect recipe for when you're short on time but still want a delicious, real food dinner, 5-Ingredient Slow Cooker Fajita Salsa Chicken is a snap to prep and requires just a handful of ingredients.
Easy, simple, and delicious, you'll want to add this one to your weekly rotation!
“I made this for dinner last night. It was delicious. I made it a freezer meal by freezing the chicken, peppers and salt together in a bag, and then adding the salsa when I put it in the slow cooker. We ate it with corn tortillas. It was a fantastic meal! I am working my way through most of your recipes right now, they are all delicious! Thank you so much for this blog and the recipes!” ~Sheilina
Do you ever lose momentum with your meal plan about halfway through the week?
Like, Monday you're super motivated and ambitions.
You have a fridge full of food and you feel amazing.
Yes, you think to yourself, I am awesome.
Then, by about mid-week you're ready to call it and hit the drive through or grab takeout?
Yeah, that happens to me.
All. The. Time.
I figure I have 2-3 motivated cooks days in me, at the most, during the work week.
I have, however, recognized this patten and now plan no-brainer recipes for later in the week.
I've also started planning a slow cooker recipe mid-week because Andrew works late and it's just way too tempting to hit up a takeout place on the way home rather than try to cook something after a full workday while trying at the same time to entertain Elle.
So slow cooker it is!
On that same note, I keep a few ridiculously simple slow cooker recipes that require minimal prep and few ingredients in my back pocket for when things get really hectic.
This is one of them, and I'll admit to making this almost weekly.
Because it's easy and it's good.
And everyone eats it.
That gives is a giant 5-star rating in my book.
I am all about simplifying and streamlining (hello, 5-ingredient recipes!) and I love to help you do the same.
I want to Help you Simplify + Streamline
That’s why I put together a little real food grocery list for you, to help you simplify and streamline! Grab it, now.
I like to prep this one the night before in the base of the slow cooker, cover, and refrigerate to keep things super simple.
Then in the morning, I just pull it out of the fridge, cover and hit on.
The spice and a lot of the flavor cooks out of the salsa during the long cooking time, which is good if you're feeding a child or person who likes things on the slightly bland side.
My daughter LOVES this chicken, as long as I scrape any trace of vegetable or salsa off before I shred it.
God forbid there is a cooked pepper touching the chicken.
I serve her the chicken plain and shredded, along with a preferred veggie, like raw sliced bell pepper or whatever we have in the crisper, and maybe a tortilla and grated cheese to make tacos if we're feeling crazy.
I like mine shredded with all the veggies and fresh salsa and lime juice stirred in, plus a healthy dash of hot sauce.
And avocado. Obviously. #alwaysavocado.
It's great in tacos, or bowls, or topped with any kind of taco fixins’ you like.
It's truly a versatile, workhorse recipe that you can bookmark or pin and then turn to again and again.
Now, let's make some slow cooker fajita chicken!
1 | Set aside some of the cooked, shredded chicken for resistant eaters. Serve with a veggie of choice.
2 | Use whatever salsa you like, just be sure to check the ingredient list and try to avoid brands with added sugar or with ingredients you can't pronounce.
3 | This chicken and veggie mixture is extremely versatile, so serve it however you like. Stuffed into tacos, wrapped in lettuce leaves, over brown rice, or just as it is.
4 | Feel free to pile on the toppings. Think sliced avocado, sour cream, grated cheese, chopped cilantro, green onions, or hot sauce.
Kitchen Tools Recommended for The Recipe
THE RECIPE IS
Dairy-Free, Gluten-Free, Nut-Free, Sugar-Free, Grain-Free, Sugar-Free, Nut-Free, Whole30 and Paleo Friendly
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5-Ingredient Slow Cooker Fajita Salsa Chicken
2 pounds boneless, skinless chicken breasts or thighs
1-2 medium yellow onions, thinly sliced
1-2 medium bell pepper (red, yellow, orange or green), thinly sliced
1 16-oz jar or container salsa, divided (any brand you like, avoid those with added sugar or ingredients you can't pronounce)
½ teaspoon salt
Juice of 1 lime (about 2 tablespoons)
1. Add the chicken, onions, peppers, about ⅔ of the salsa, and salt to a 6-quart slow cooker, stirring to combine.
2. Cover and cook on high for 4 hours or low for 6, or until the chicken and vegetables are very tender.
3. Uncover and remove the chicken to a cutting board. Shred with two forks or cut into pieces.
4. If there is a lot of liquid in the slow cooker you can drain some off or leave it all in, depending on whether you want a drier or saucier consistency. Add back the chicken, the remaining salsa, and lime juice, stirring everything together. Taste and add additional salt, lime juice or salsa if you like.
Vegetable Side Suggestion: 5-Ingredient Everyday Creamy Slaw