Karen's Slow Cooker Chicken Fajitas Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 8, 2013
Really Yummy!!! I used 3 frozen chicken breasts and cooked on low for 2 hours, on high for about 30 mins, and then I shredded the chicken. I then put it on the "keep warm" setting for about 2 hours and it was perfect then. I am still trying to understand my crock pot. I added a little water because I thought it may be dry...that was a mistake. Great recipe as is.
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Reviewed: Oct. 8, 2013
I did a super easy version, frozen chicken on the bottom, sliced onion and bell pepper, a few fresh jalapeno slices for a kick, topped with a jar of salsa and sprinkled cayenne on top. Cooked on high for 5 hours, shredded it up with a fork and ate with corn tortillas :)
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Cooking Level: Beginning

Home Town: Edwards Afb, California, USA
Living In: Indianola, Iowa, USA

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Reviewed: Sep. 4, 2013
I doubled this recipe, skipped the liners, used Pace Cilantro Lime salsa and homemade fajita seasoning. I DID NOT add the peppers, onion and garlic to the crockpot to cook all day. Instead, I sauteed them when I got home, then folded it into the cooked fajita meat. VERY good. I paired this with spanish rice and refried beans.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Aug. 26, 2013
This made some of THE BEST fajitas I have ever had in my life. I did tweak one part of the recipe though. Instead of using store bought fajita mix, I used this recipe http://allrecipes.com/recipe/fajita-seasoning/detail.aspx and used 7tbsp of it in the recipe. Mind blowingly awesome!
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