Slow Cooker Shredded Chicken Fajitas
Do you ever wonder how restaurants shred their chicken so perfectly? Whenever I eat at a Mexican Restaurant I normally order chicken enchiladas, mostly because I’m obsessed with how juicy the chicken comes out. You can replicate this at home using minimal ingredients, just let the slow cooker do all the work and enjoy as your house fills up with the familiar scents of a delicious Mexican restaurant! The chicken is pretty versatile, depending on what I’m craving, I’ll either make tacos, enchiladas, quesadillas, and then save the leftovers in a Tupperware and add it into my salads during the week!
- 1 tsp coconut oil
- 1.5 lbs chicken fajita thighs
- 1 tsp black peppercorns
- 16 oz frozen fajita vegetables blend
- Add 1 tsp coconut oil in slow cooker.
- Place chicken inside low cooker and season with peppercorns.
- Add vegetables over chicken.
- Cook on high for 4 hours or low for 6.
- Shred using two forks.
Nutritional Content Source: Slow Cooker Chicken Fajitas
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Slow Cooker Shredded Chicken Fajitas | 187 | 3g | 14g | 16g | 80mg | 720mg | 1g | 1g |
When the chicken is done, it should literally fall apart. I use two forks to carefully shred the chicken and it takes less than 1 minute! Let me know what you end up doing with the chicken, so many yummy options!
