Crock Pot Chicken Fajita Soup Recipes

Steps:

• Place chicken and onions (and peppers, if using) in crockpot. Sprinkle spices over all. Add the lime juice and stir well.
• Cook on low for 4-6 hours. If you start with frozen chicken breast, you might need to cook for longer than 6 hours.
• Serve in warm tortillas with your favorite fajita toppings.

Steps:

• Place chicken, corn, beans, salsa, and taco seasoning in a slow cooker.
• Cook on Low until chicken is tender and flavors have combined, about 8 hours.
• Shred chicken meat using 2 forks.

Steps:

• Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
• Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
• Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

Steps:

• Add half of the sliced peppers and onions to your slow cooker.
• Layer the chicken and coat all sides with taco seasoning.
• Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
• Add the remaining peppers and onions, cover and any remaining lime juice.
• Cook on high for 3-4 hours.
• Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
• Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
• NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
• Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
• Enjoy!

Steps:

• Place all ingredients in a slow crock pot.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
• Remove bay leaf and stir to break up chicken before serving.
• Serve topped with shredded cheddar cheese, sour cream, if desired.
• Or serve with tortillas cut into strips for some variety.

Steps:

• Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Place onion in crock pot.
• Combine lime juice with seasonings in small bowl.
• Add chicken and toss well.
• Pour chicken and juices over onion.
• Cover and cook 6-8 hours.
• Stir in peppers during the last 30-45 minutes of cooking.
• Serve on tortillas, with sour cream, guacamole and tomato.

Steps:

• If you are on Weight Watchers, give the tortillas from the Fajitas package to the dog!
• In a 6 qt pan or crock pot, put in the chicken broth, stewed tomatoes, corn and the packet of Fajitas veggies. Take the packet of Fajitas chicken, open and cut the pieces into bite-sized pieces, about 3/4" cubes. Add the chicken to the pot.
• Heat using the medium setting on stove for 15 minutes or 2 hours on low for the crockpot so the flavors can merge.
• For non-Weight Watchers, add some shredded cheese and tortilla chips into each serving. Either way, it's a yummy soup. Enjoy!
• Weight Watchers equivalent: 3½ chicken breasts, 3½ servings of the can of corn and can of tomatoes, 2 servings of chicken broth & 4 servings of the fajita vegetable mix (bell peppers and onions).

Steps:

• Mix chicken broth and fajitas seasoning until blended.
• Place cut up chicken in crock pot.
• Add green peppers and onion if you want.
• Pour chicken broth/fajitas mixture over everything.
• Set crockpot on low and cook for 6-8 hours.
• Remove chicken from crockpot with a slotted spoon when its done.
• Place on warmed up flour tortillas and serve with favorite toppings.