Crockpot Chicken Fajitas
User Reviews
3.9
-
Prep Time
5 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 5 mins
-
Servings
6 servings
-
Calories
178 kcal
-
Course
Main Course
-
Cuisine
Mexican
Crockpot Chicken Fajitas
Description
The recipe combines chicken breasts with sliced bell peppers and sweet onions in a slow cooker along with salsa, garlic, paprika, cumin, salt, and ground black pepper. Cooking on high for 3-4 hours or low for 6-7 hours allows the chicken to become tender and shreddable. The slow cooking gently melds the spices and salsa with the meat and vegetables, creating a moist and flavorful fajita mixture. A squeeze of fresh lime juice at the end brightens the dish. The method demands minimal hands-on time, relying on slow, even heat to transform simple ingredients into a cohesive and tasty filling.
These chicken fajitas serve well wrapped in warm tortillas and topped with guacamole, cilantro, pico de gallo, and cheese to taste. This makes for a flexible meal that can adapt to various garnishes and heat preferences. Using chicken breasts provides a lean option, but chicken thighs can be substituted for a richer texture. The recipe suits meal prep and family dinners where a straightforward slow cooker dish is desirable.
Cooking times may need adjustment based on the slow cooker used as temperatures vary. Check for doneness by ensuring the chicken shreds easily with a fork. Adding toppings at serving lets diners customize according to their preferences.
Ingredients
- 1 1/2 pounds chicken breast boneless, skinless
- 2 cups salsa jarred or homemade
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 2 bell pepper any color
- 1 sweet onion
- 1 lime cut into wedges
- tortilla for serving
- guacamole
- cilantro
- Pico de Gallo
- cheese
Instructions
- Add the chicken to a slow cooker set to high.
- Slice the pepper and onion into strips and add to the slow cooker.
- Add the salsa, garlic, paprika, cumin, salt, and pepper to to the slow cooker.
- Stir the mixture to combine.
- Cover and cook on high for 3-4 hours or low for 6-7 hours, or until chicken easily shreds with a fork.
- Squirt lime juice over the fajitas and stir to combine.
- Serve with your favorite toppings.
Notes
- Chicken thighs can replace breasts for a moister, richer fajita filling.
- Slow cookers vary in heat levels; monitor time and texture to ensure chicken shreds easily.
- Lime juice added at the end brightens the flavors and balances the spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 811mg | 34% |
| Potassium | 714mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1660IU | 33% |
| Vitamin C | 59mg | 66% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
You'll Also Love
