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Freezer-to-Crockpot Chicken Fajitas

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Freezer-to-Crockpot Chicken Fajitas

 

Serves 4

 

Ingredients

 

  • 2 lbs boneless skinless chicken breast
  • 2 bell peppers, sliced
  • 1 small red onion, peeled and sliced
  • 2 cloves garlic, minced
  • 1 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 ½ Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ¾ tsp coarse salt
  • ¼ tsp ground black peppers
  • ¼ tsp crushed red pepper flakes
  • 1-2 cups water or low sodium chicken broth  

 

Directions

 

To Freeze:

  1. Label your freezer bag with the name of the recipe, cooking instructions, and use-by date.

  2. Add all ingredients, except water/broth, to the bag.

  3. Remove as much air from the bag as possible, seal and lay flat in your freezer for up to 3 months.

 

To Cook:

  1. The night before cooking, move the frozen bag to your refrigerator to thaw.

  2. The morning of cooking, pour contents of freezer bag into your crockpot, plus the water/broth, and cook on low setting for 6 hours or until chicken is tender.

  3. Shred chicken and serve with cooked onions and peppers.

Nutrition Facts