Crockpot Chicken Fajitas
Crockpot chicken fajitas: chicken breasts layered with salsa, red, yellow and green bell peppers, onion, garlic, fajita seasoning and lime juice, cooked low 6 to 8 hours to 165F, shredded and served in tortillas. Serves 6.
Want This Recipe Later?
Ingredients
- 16 ounce jar salsa divided; use a brand you love
- 1 each red bell pepper seeded and sliced into strips; divided
- 1 each yellow bell pepper seeded and sliced into strips; divided
- 1 each green bell pepper seeded and sliced into strips; divided
- 1 yellow onion sliced; divided
- 4 cloves garlic minced
- 2 pounds boneless, skinless chicken breasts or chicken thighs
- 1 packet fajita seasoning
- 2 tablespoons fresh lime juice
Instructions
- Pour half of the salsa into the bottom of a 6-quart crock pot. Top with half of the sliced peppers and onions, then sprinkle on the minced garlic.
- Top with the chicken breasts and sprinkle the tops with the packet of fajita seasoning.
- Top the chicken with the remaining salsa, peppers and onions, then squeeze the lime juice over the top.
- Cover and cook on low for 6 to 8 hours (or on high for 3 to 4 hours), until the chicken is cooked through and a food thermometer reads 165°F.
- Remove the chicken and shred it with two forks.
- There will be a lot of juice, so drain it out or remove it with a ladle if you like. Put the shredded chicken back in the crock pot, cover and switch to the warm setting until ready to serve.
- Taste and season with salt and pepper if needed. Serve in flour or corn tortillas with your favorite toppings.
Notes
Thaw the chicken fully before it goes in the slow cooker. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F on the stove, in the microwave or oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 14.3gProtein: 36.5gFat: 4.4gSodium: 913mgFiber: 3.2gSugar: 6.5g
Made this recipe? Tap a star to rate it.