Sometimes a slow cooker camping meal just just what you need. Whether you’re out exploring The Redwood National Forest, or taking in the sights in Moab, Utah, you can get this baby going before you lock up the RV, and come back to a delicious and filling meal.
This recipe is one that my mom made quite often when I was growing up. It’s absurdly simple, yet insanely tasty. It’s so crazy easy, yet open to possibilities for different types of variations. For this version, I’m going to keep it ridiculously simple because there is a reason why this is a favorite for our family in the RV; it’s easy, simple, and doesn’t require a ton of ingredients.
I love to cook and I don’t mind prepping the ingredients needed for delicious camping meals, but the fact that this recipe only calls for a handful of things makes it a game changer.
I often use this chicken fajitas when I know I won’t feel like doing much cooking when we get back to the campground. If we’ve got a day full of sightseeing and things to do, I’ll throw all the ingredients in the crock pot, set it, and then go about our day. We often stay at campgrounds that have full hookups, so keeping a crockpot plugged in isn’t usually a problem. After the day is done, we get to come home to a scrumptious-smelling RV and dinner ready to go.
I love using these two products, Rotel is a well-known secret to adding flavor to all kinds of dishes. But this 505 green chili sauce is a favorite of mine. My mom always used this when she made it and I think it adds so much awesome flavor to the meal without the need to add a bunch of ingredients-which for me is a game changer when we’re on a road trip.
Can I put frozen chicken in the crock pot?
I might be about to say something controversial, so brace yourself, but I think it’s totally okay to use frozen chicken breasts in this recipe. In fact, I used a mixture of partially frozen chicken breasts and thighs for the video I made for this recipe. I’m usually kind of a hot mess and often forget to pull the meat out ahead of time. I’ve used this method with chicken many times and always had great results. I’ve found that when I’m putting frozen chicken in the slow cooker, I like to add another hour or so to the cooking time – but this can vary from crock pot to crock pot, so please bear that in mind. Always make sure that your meat is thoroughly and safely cooked through. With this recipe, I pull the chicken out about an hour before I’m ready to serve, shred it, and then put it back in to cook in the crock pot for the rest of the time. I find this ensures that it’s cooked through to a safe temperature.
Can I freeze the ingredients and store them in the freezer until I’m ready to make it?
Absolutely! In fact, I’ve done this several times before. If you want to be able to move it directly from the freezer to the crock pot, it would be easiest if you simply put the chicken, bell peppers, and onion in a freezer bag, then add the canned items when you’re ready to cook.
How do I store leftovers?
Simply wait for fajita filling to cool, then transfer to an airtight container in the refrigerator for up to 4-5 days. Or, to keep it even longer, put the mixture in a freezer bag and it’ll keep for several months! Just thaw it out, warm it up, and it’s ready to go.
What should I serve with the fajitas?
Anything you want! There have been certain times (especially when we’re on the road) when I’ve decided to just serve them straight up in a warm tortilla and call it a day. Other times, I’ve made kind of a fajita bar with tons of options. Here are some of my favorite toppings to serve with the chicken fajita filling:
- shredded sharp cheddar cheese and/or crumbled cotija cheese
- black olives
- scallions
- sliced or chopped red onion
- avocado
- sour cream
- lime slices
How to make crockpot chicken fajitas
- slice up 3 bell peppers and 1 medium yellow onion and set aside
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2. spray bottom of crock pot and place chicken, peppers, and onion inside
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3. pour can of Rotel and chili sauce over the chicken and veggies
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3. cook on high for 4-5 hours, or on low for 5-6 hours until chicken is tender
When there is about an hour or so left in the cooking process, I like to pull the chicken out of the crock pot and shred it or slice it up.
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4. optional step: thicken the sauce
This is an optional step that I will sometimes bother with and sometimes not. If you’d like to thicken the sauce a bit, remove 1/4 cup of liquid from the slow cooker and mix in two teaspoons of cornstarch. Blend until there are no lumps.
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5. Pour mixture into crock pot, return chicken, and stir. Replace the lid and cook for the remaining hour.
Crockpot Chicken Fajitas
A slow cooker Chicken Fajitas recipe is just what you need for your next camping trip. If you're looking for quick and easy camping meals you can prepare in the RV, it doesn't get any simpler than this one!
Ingredients
- 2 lbs chicken breast or boneless, skinless thighs
- 1 medium onion, sliced
- 3 bell peppers (any colors will do, I prefer 1 orange, 1 red, and 1 yellow)
- 1-10oz can Rotel
- 1-16oz jar 505 green chili sauce
- 1 pack of 6" tortillas
- 1 tablespoon cornstarch (optional)
Instructions
- 1. Spray the bottom of a crock pot with cooking spray - I like avocado oil - and place chicken inside,
- 2. Spread sliced onion and bell peppers over the chicken.
- 3. Pour green chili sauce and Rotel over the onion, peppers, and chicken.
- 4. Cover and cook on high for 4-5 hours, or on low for 5-6 hours until chicken is tender.
- 5. When there is about an hour or so left in the cooking time, remove chicken, and shred or cut into strips.
- 6. (Optional step): While chicken is out of the slow cooker, remove 1/3 cup liquid from the crockpot and stir in a tablespoon of cornstarch, mixing until combined with no lumps left. Pour mixture into crock pot.
- 7. Return the chicken to the cooker and stir to ensure that the chicken is thoroughly coated with the liquid. Replace the lid on the crock pot and let cook for the remaining hour.