Slow Cooker Crispy Cheese Chicken Fajita Tacos
Fun and tasty twist on taco night with my delicious crispy chicken tacos! Chicken and fajita vegetables are slow-cooked until tender, then stuffed into tortillas with lots of melty cheese. The tacos are pan-fried in more cheese creating a crispy cheese crust on the outside! You're going to love it! Serve with an easy yet delicious avocado crema that comes together in just 5 minutes. Instructions are also included for the Instant Pot.
Ingredients
Chicken Fajita
- 2 pounds chicken breast and/or thighs
- 3 bell peppers, sliced
- 1 large red onion, slided
- 1 cup salsa, any kind
- ½ cup chicken broth or water
- 3 chipotle peppers in adobo, finely chopped (optional - adds a little spice)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
For serving
- corn tortillas
- shredded quesadilla cheese (or mozzarella)
Avocado Crema
- 2 avocados
- ¼ cup sour cream or plain greek yogurt
- 1 lime, juiced (3-4 tablespoons)
- ¼ cup cilantro
- 1 garlic clove
- ½ teaspoon salt
Instructions
Crockpot
- Place all the chicken fajita ingredients into the slow cooker. Cook on the high setting for 3-4 hours or low for 6-7 hours until the chicken is tender.
- Remove the chicken and shred, then return to the slow cooker.
- Make the avocado crema. Add all ingredients to a food processor or blender, and blend until smooth, scraping sides down as needed.
- Heat a large non-stick skillet over medium heat.
- Sprinkle a small amount of cheese in the skillet about the size of a tortilla. Dip a tortilla into the broth and place into the skillet over the cheese. Sprinkle more cheese over half the tortilla then top with the chicken fajita. Let cook for 1-2 minutes until the cheese under the tortilla browns and the cheese inside is melty, then fold the tortilla in half over the filling. I like to use a large skillet so I can make 2-3 tacos at a time. Keeping the tacos warm and crispy: Heat your oven to the lowest setting. Place a baking sheet inside topped with a wire rack. Lay the tacos on the rack in a single layer.
- Serve with avocado crema and your favorite toppings. I love stuffing the tacos with my easy quick pickled onions!
Instant Pot
- Place all the chicken fajita ingredients into the Instant Pot. Lock the lid and flip the valve to the sealing position.
- Select the high-pressure setting, and set the cooking time to 15 minutes.
- When cooking time is up, allow the pressure to release naturally for 15 minutes before releasing any residual steam.
- Carefully remove the lid after all steam has been released. Shred the chicken with two forks and return to the pot.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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