Description
These Slow Cooker Chicken Fajitas are a flavorful and easy-to-make dinner option. Just toss everything into the crockpot and let it cook until the chicken is tender and juicy.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 1 (14.5 oz) can diced tomatoes, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small flour or corn tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, cilantro
Instructions
- Place the sliced bell peppers and onions in the bottom of the slow cooker.
- Place the chicken breasts on top of the vegetables.
- In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mixture evenly over the chicken.
- Pour the drained diced tomatoes over the top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Return it to the slow cooker and mix with the vegetables and juices.
- Stir in lime juice just before serving.
- Serve the fajita mixture in warm tortillas with your favorite toppings.
Notes
- You can prep this the night before and store it in the fridge until ready to cook.
- Use boneless, skinless chicken thighs for extra flavor if preferred.
- Add sliced jalapeños for a spicy kick.
- Leftovers make great quesadillas or taco salads.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg