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Making these Slow-Cooker Chicken Fajita Burritos totally changed my approach to prepping lunch for hectic weeks. They're filling, packed with big Tex-Mex vibes, and super simple. I love how I can feed a crowd or stash some burritos for later. It's basically zero work and all the flavor.
I first tried this one during a jam-packed week with a ton of after-school stuff. Wrapped those burritos in foil and just grabbed one to reheat anytime I ran out the door. Now, whenever there's a bell pepper sale, my family begs for these burritos.
Ingredients
- Reduced fat shredded cheddar cheese: Melts up super gooey and tasty Pick a bright looking cheese for best melt
- Large whole wheat low carb tortillas: Soft and sturdy—makes rolling easy Go for extra pliable ones if you can
- Black beans rinsed and drained: Creamy and full of fiber Grab the low sodium ones if possible
- Water: Keeps everything nice and moist Tap or filtered water works, but filtered tastes a bit cleaner
- Salsa: Adds a little pungent tang and a hit of spice Go chunky for better texture
- Garlic powder: Gives your mix that subtle garlic kick Make sure it’s not clumpy
- Cumin: Smells earthy, makes everything taste richer Use fresh ground for best flavor
- Chili powder: This is the classic fajita flavor boost Get one with cumin for extra punch
- Medium onion sliced: Lends sweetness and savory notes Look for dry, firm ones
- Red bell pepper sliced: Throws in bright color and fruity taste Choose hefty peppers
- Green bell pepper sliced: Brings crunch and extra sweetness Go for the shiny, bright ones
- Boneless skinless chicken breast sliced into strips: Lean protein making things hearty Choose the freshest, moistest chicken
Step-by-Step Instructions
- Build the Burritos:
- Throw half a cup of your tasty chicken filling onto a tortilla. Top with cheese, then fold the sides in and roll it up. Make ahead for later, or dig in right away—it’s up to you!
- Shred the Chicken:
- Once everything's soft, grab two forks and shred the chicken right in the pot. Stir it all up with the beans and peppers so every bite's loaded.
- Slow Cook Until Tender:
- Pop the lid on and cook on low for six hours. The kitchen will smell awesome, and everything gets super tender and juicy.
- Layer in the Slow Cooker:
- Start with chicken strips at the bottom. Toss in your peppers, onions, spices, salsa, water, and beans on top. Doing this fills your chicken and veggies with flavor.
- Prepare the Ingredients:
- Cut your chicken into strips and slice up the peppers and onion too. Keeping them the same size means things cook up even.
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The peppers are honestly my favorite part—they turn soft and crazy sweet after cooking so long. My kiddo didn’t even like peppers until he tried them in this. Now he always cleans his plate and even goes back for seconds! These always make me think of cozy movie nights where we unwrap burritos with warm salsa and just hang out together.
Storage Tips
Wrap up cooled burritos tight in foil or plastic wrap and pop 'em in the fridge for up to four days. If you wanna keep them longer, freeze each one by itself in a bag. To heat, just unwrap and warm in the oven or microwave till hot. They'll taste even better after sitting for a bit.
Ingredient Substitutions
Feel like switching it up? Go for pinto or kidney beans instead of black beans for a mild change. Out of salsa? Canned diced tomatoes and a squeeze of lime totally work. Monterey Jack or even dairy-free cheese can swap in easily. For gluten-free, just pick corn tortillas—and give ’em a quick warm-up before you roll.
Serving Suggestions
Try these burritos with a scoop of guacamole or some bright tomato salsa on the side. They’re awesome next to a crisp salad or grilled corn, too. I like a sprinkle of chopped cilantro or a big squeeze of lime on top for extra freshness.
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Cultural Note
Fajitas started out as a staple in Mexican ranch cooking before Tex Mex made them big. This version has all those classic spices, plus the ease of slow cooking. Burritos blew up in the southwest and now they're a go-to for so many families across the States.
Recipe FAQs
- → Could I swap in chicken thighs for this?
Sure, boneless skinless thighs swap in just fine and actually bring more flavor and juiciness than breasts.
- → What's the trick to keeping tortillas from going mushy?
Let your filling cool a bit before rolling and don’t pack in too much. That way the wraps stay firm.
- → Any way to make these without meat?
Definitely. Go for double beans, lentils, or any plant protein you like for a meat-free version.
- → Can I set these up early for future meals?
You bet. Roll them up tight in foil and stash in your fridge or freezer. Just heat and eat when you're hungry.
- → What goes great alongside these burritos?
Try some fresh salsa, guac, or a cold crunchy salad to round things out.