Crockpot Adobo Fajita Chicken Recipe
  • 1 Whole Thawed Chicken
  • 2 Cups chicken Broth or stock
  • 3 Jalapenos
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 2 Small cans of Adobo Chipolte Peppers (7-8 oz)
  • 1 bunch of Cilantro
  • Tortillas
  1. Cut your bell pepper and onion into strips. They don't have to be perfect as they will cook down. Dice your jalapenos and gut them of the seeds. Set aside.
  2. Stuff your chicken with ¾ of the onions and bell pepper. If you can't fit that much, stuff as much as you can. Place your chicken into your crockpot.
  3. Remove your peppers from thier can and add the sauce and peppers over the top and sides. Top with remaining onions and bell peppers.
  4. Throw in the cilantro (1/2 a bunch into the pot) and add in your chicken stock. If 2 cups broth is too much, reduce down.
  5. Cook on HIGH for 2 Hours. Turn down to LOW for an additional 6 hours.
  6. When chicken is done, using a fork and tongs (or turkey lifters), remove the chicken and place on a plate to shred, making sure to remove all bones.
  7. Serve in warm tortillas with peppers and onions from pot and fresh cilantro.
Recipe by Saved By Grace at