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What I love about this recipe for freezer-to-crockpot chicken fajitas in particular is that it's very healthy. The chicken, peppers, and onions are all fresh and you create your own simple sauce by adding apple cider vinegar, honey, and seasonings.

Freezer-to-Crockpot Chicken Fajitas

5 from 1 vote
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Ingredients

  • 2 pounds of boneless skinless chicken breasts fat trimmed
  • 2 bell peppers sliced
  • 1 small yellow onion peeled and sliced
  • 2 cloves of garlic minced
  • 1 doonk stevia optional
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes

Instructions

TO FREEZE:

  • Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date. (I use these simple printable labels.)
  • Add all ingredients.
  • Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months.

TO COOK:

  • The night before cooking, move the frozen bag to your refrigerator to thaw.
  • The morning of cooking, pour contents of freezer bag into your crockpot and cook on “low” setting for 6 hours or until chicken is tender.
  • Shred chicken and serve with cooked onions and peppers.