This Slow Cooker Chicken Fajita Soup…was absolutely… amazing! It was thick, creamy and so hearty. It wasn’t spicy but it had a Mexican food taste to it.
I didn’t alter the recipe other than to leave out the dried cilantro. I did have some issues with the cooking. My chicken breasts were still frozen, and the recipe said to cook on Low for 4 hours. I should have adjusted either the time or the temperature but I didn’t just to see what would happen.
Needless to say, the chicken breasts cooked through but still appeared to be frozen when I shredded them. I added the shredded chicken breasts back to the crockpot and cooked the soup for another 2 hours on High. Then I sprinkled on a bunch of cheese and let it melt for 15 minutes.
It was quite late once I finished making it, so I didn’t try it until the next day. I heated it in my microwave and really enjoyed it. Will definitely make this again.
It’s really simple to make; you just put your chicken breasts in the bottom of the crockpot, mix the recipe of ingredients in mixing bowl, pour on top of the chicken and cook! Easy peasy lemon squeezy!
Recipe is from Pinterest; link here: Slow Cooker Chicken Fajita Soup