Description
These slow cooker chicken fajitas are a flavorful and easy set-it-and-forget-it meal made with juicy chicken breasts, colorful bell peppers, onions, fire-roasted tomatoes with green chiles, and taco seasoning, all cooked to perfection in a crockpot.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 10 ounces fire-roasted diced tomatoes with green chiles
- 2 tablespoons taco seasoning
- 3 medium bell peppers, sliced (any colors), divided
- 1 medium white onion, sliced, divided
- Fajita-sized tortillas
- Optional toppings:
- Sour cream
- Shredded cheese
- Guacamole or avocado slices
- Fresh lime wedges
- Pico de gallo
- Chopped cilantro
- Salsa
Instructions
- Add the fire-roasted tomatoes, half of the sliced bell peppers, and half of the sliced onions to the base of a 6-quart slow cooker.
- Trim any excess fat from the chicken breasts and place them on top of the vegetables.
- Sprinkle half of the taco seasoning over the chicken.
- Layer the remaining peppers and onions on top, followed by the remaining taco seasoning.
- Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours.
- Remove the chicken, slice or shred it, and return it to the slow cooker.
- Drain most of the liquid to avoid soggy filling, then toss the chicken with the peppers and onions.
- Warm the tortillas and assemble the fajitas with your preferred toppings.
Notes
- Use hot taco seasoning or jalapeños for a spicier version.
- Serve with lettuce wraps or cauliflower rice for a low-carb option.
- Use dairy-free toppings for a dairy-free meal.
- Drain excess liquid to keep the fajitas from getting soggy.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 fajita (without toppings)
- Calories: 230
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
