Shredded Chicken Fajitas
User Reviews
4.5
12 reviews
Excellent
Shredded Chicken Fajitas
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Shredded chicken fajitas with either slow cooker or instant pot shredded chicken, yellow rice, sautéd peppers & onions, cotija cheese, cilantro, on fluffy soft tortillas.
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Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 cup low sodium chicken broth
- 1 tablespoon dark chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Fajitas
- 1 large white or yellow onion (sliced)
- 2 large bell peppers (your choice color)
- 2 tablespoons avocado oil (or olive oil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- 10 soft flour fajita tortillas
- 8 ounces Vigo yellow rice (cook according to package)
Garnishes (optional)
- 1/3 cup roughly chopped cilantro
- 6 oz cotija cheese or mexican shredded cheese
- hot sauce
- Lime wedges
- 1 avocado sliced (optional)
Instructions
- Slow Cooker Shredded Chicken Directions or see Instant Pot Shredded Chicken
- Combine all spices in a small bowl and mix. Add chicken broth to slow cooker, then add chicken. Pour half the seasoning in and flip chicken over then add the rest of the seasoning on top of chicken.
- Cook on low for 8 hours or on high for 4 hours.
- Once it’s ready, take two forks and shred chicken. Careful shredding in the crock pot because dish is hot. You can also remove and shred on a cutting board, then add back in.
Fajita Directions
- In a saucepan, follow the package directions of the yellow rice.
- Preheat oven to 350 degrees.
- In a 12-in cast iron skillet, over medium/ high heat add 2 tbsp of avocado oil or olive oil. Add the onions and bell peppers and cook until they have softened and are fork tender, 8-10 minutes.
- While the peppers are cooking, place tortillas in the oven to warm up. You can wrap them in foil and put in the oven for 8-10 min or if you want them crispier, carefully place on the oven rack (making sure the ends aren't hanging over or they will curl) for about 5 minutes.
- Assembly: Take the tortilla and spoon yellow rice on it, add shredded chicken, onions & bell peppers, cheese, cilantro, hot sauce, and optional avocado! Enjoy!
Notes
- I provided the spice measurements in this card, but be sure to follow the directions in my Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken recipes for perfect shredded chicken for fajitas.
Nutrition Information
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Calories
880kcal
(44%)
Carbohydrates
115g
(38%)
Protein
53g
(106%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
109mg
(36%)
Sodium
1706mg
(71%)
Potassium
1200mg
(34%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
3597IU
(72%)
Vitamin C
110mg
(122%)
Calcium
232mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Calories | 880kcal | 44% |
| Carbohydrates | 115g | 38% |
| Protein | 53g | 106% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1706mg | 71% |
| Potassium | 1200mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 3597IU | 72% |
| Vitamin C | 110mg | 122% |
| Calcium | 232mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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