Creamy Chicken Fajita Sloppy Joes

Another crockpot thing. This one is a variation of a recipe that I first saw on Facebook. Theres was more of a creaming Ranch thing. I went a little sideways with all that an added some cool stuff to it. Frankly, I think the whole chicken ranch flavor combo has been done to death, even with bacon!




6-8 boneless, skinless chicken breasts
8 oz cream cheese
2 Fajita Seasoning Packet ( or your homemade equivalent)
1 Tbs olive oil
3 cloves, garlic minced
1 Pablano pepper, sliced thin
1/2 Large Yellow Onion, sliced thin
8 slices of crispy bacon, chopped
1 cup Pepper Jack
1 cup Sharp Cheddar
2 tsp Trader Jose Chili Lime spice
Salt and Pepper to taste
Hamburger Buns
Optional Toppings:
     JalapeƱo. sliced
     Avocado, sliced
     Favorite Salsa


  1. Layer chicken breasts in crockpot. Add cream cheese and sprinkle the Fajita seasoning packet over all the chicken breasts. Cook on low for 6 hours.
  2. In a small sauce pan, add olive oil, garlic, the other Fajita packet, pablano and onion. Cook until softened.
  3. Shred chicken in crock pot (by hand with a couple of forks works or you can use hand mixer right in the crockpot.
  4. Gently mix bacon, pablano onion mix, pepper jack and cheddar cheese into the shredded chicken and turn crock pot to high for 15 minutes to melt cheeses.
  5. Serve on hamburger buns, with toppings of your choice.