Awhile ago I stopped buying fajita seasoning packets and used the marinade recipe from a great lady named Betty. Got her cookbook as a wedding gift and refer to it often. However, I wouldn't marinate the meat, I would just throw it all in the skillet when I was ready to make dinner, minus the red wine vinegar and with less oil.
I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.
1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.
This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!