Description
Tender, juicy chicken cooked with colorful peppers and Mexican spices makes these Crockpot Chicken Fajitas an effortless family favorite.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
2 tbsp olive oil
Juice of 1 lime
Salt and pepper to taste
Instructions
1. Slice the bell peppers and onion into thin strips.
2. Combine chicken with olive oil, cumin, chili powder, garlic powder, salt, and pepper.
3. Layer the sliced vegetables at the bottom of the crockpot. Place seasoned chicken on top and drizzle lime juice.
4. Cover and cook on low for 6 hours or high for 3 hours until chicken reaches 165°F.
5. Shred the chicken using two forks and mix with the vegetables before serving in tortillas.
Notes
For extra heat, add ½ tsp cayenne pepper.
Store leftovers in airtight containers for up to 4 days.
This recipe works perfectly for meal prep or freezer storage.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita portion
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Crockpot Chicken Fajitas, Back To School Crockpot Dinners, Fajitas In Crockpot