Crock-Pot Chicken Fajitas or Nachos with Quinoa are perfect for days when you don’t have a lot of time, but you’re in the mood for a fiesta. Wrap the filling in tortillas or make nachos!
When life is busy and unpredictable, a slow cooker can restore your sanity. Start Crock-Pot Chicken Fajitas up in the morning and you have a wee bit more flexibility at the end of the day. Need to delay dinner 30 minutes? No problem! Some days are just like that. 🙂
I know someone who’s about to experience the sheer joy of a new baby…and the unpredictability that comes along with this blessing. It’s Katie over at Katie’s Cucina. Yay!
I’m so excited for her because my girls are the best thing that ever happened to me and my hubby! This recipe is perfect for new moms and families and will make mealtimes just a little bit easier.
Truth of the matter, these recipes are great for anyone!
Variations for Crock-Pot Chicken Fajitas with Quinoa
I love this crock pot recipe because not only do you get a flavorful filling for tortillas…but, you have other options too like nachos or soup.
Crock-Pot Chicken Fajitas are also helpful when entertaining because of the flexibility. Just turn the setting to warm until serving time.
We used chicken tenders. However, chicken breasts can be used and shredded before serving with two forks. Diced chicken will also work.
Fill your favorite tortillas with this flavorful filling that includes mushrooms, onions, tomatoes, black beans, lots of seasoning and of course, chicken and quinoa. It stands alone.
Add your favorite Tex-Mex toppings to this dish. Mine are cheese, sour cream and cilantro!
Or, set out a bowl of chips and Crock-Pot Chicken Fajitas turns into nachos or a very hearty dip! You can even turn it into Slow Cooker Chicken Quinoa Soup.
And, if you happen have some leftovers, by all means freeze them…so you’ll be ready for your next fiesta!
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Crock-Pot Chicken Fajitas with Quinoa
- 1 pound chicken tenders
- 1/2 cup quinoa rinsed well
- 29 ounces diced tomatoes 2 cans; not drained
- 15 ounces black beans 1 can; drained and rinsed
- 1 cup chicken broth low-salt
- 1/2 large onion sliced
- 12 ounces mushrooms sliced
- 8 medium flour tortillas
- 1 packet or
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Shredded cheese
- Chopped cilantro
- Sour cream
- Diced avocado
- Add all of the ingredients to a crock pot and stir to combine.
- Cook on high for 4-5 hours or on low for 8-9 hours.
- Serve on tortillas with optional toppings.
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