Best 5 Fajita Pot Recipes

CROCK POT CHICKEN FAJITA SOUP

Steps:

• Place all ingredients in a slow crock pot.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
• Remove bay leaf and stir to break up chicken before serving.
• Serve topped with shredded cheddar cheese, sour cream, if desired.
• Or serve with tortillas cut into strips for some variety.

ONE-POT CHICKEN FAJITA PENNE PASTA

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
• Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
• Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
• Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.

HALLOWEEN FAJITA POT PIE

Steps:

• Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
• In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
• Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

FAJITA POT ROAST

Steps:

• Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
• Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
• Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.

FAJITA POT

Steps:

• 1. Clean and trim chicken; set aside. Chop onions and peppers. Mince garlic and set aside. Rinse, drain, and mix beans together.
• 2. In a Crock Pot set on med layer 1st with bean mixture follow with peppers, onions, garlic, and top with corn. Add water until just visible below the veggies.
• 3. Place chicken on top of the veggie bed. Salt and pepper to taste. Sprinkle on the red pepper flakes.
• 4. Pour tomatoes over the chicken and sprinkle with the fajita mix.
• 5. Cover and cook for 6 hours. Can be served as chicken with the veggies on the side for dinner. We prefer to shred the chicken and put it in bowls. Then top with cheese, Doritos, green onions, sour cream... well you get the point LOL!