Crock Pot Fajitas with Chicken and Quinoa
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Crock-Pot Chicken Fajitas with Quinoa

Crock-Pot Chicken Fajitas with quinoa, black beans, onions, mushrooms and tomatoes make a delicious filling that's perfect in tortillas or for nachos.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 627kcal
Author Marjory Pilley

Equipment

Ingredients

  • 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

Fajita Seasoning

  • 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

Optional Toppings

  • Shredded cheese
  • Chopped cilantro
  • Sour cream
  • Diced avocado

Instructions

  • 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.

Notes

Another serving option is to serve with tortilla chips for nachos. Chicken can be shredded with fork before serving if desired.
Nutritional estimate does not include optional toppings.

Nutrition

Calories: 627kcal | Carbohydrates: 90g | Protein: 48g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1627mg | Potassium: 1978mg | Fiber: 17g | Sugar: 14g | Vitamin A: 920IU | Vitamin C: 27.2mg | Calcium: 187mg | Iron: 9.2mg