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Crockpot Chicken Fajitas 1

Crockpot Chicken Fajitas

These Crockpot Chicken Fajitas represent the perfect intersection of convenience, nutrition, and flavor that busy households crave. With minimal prep time and maximum taste, this recipe transforms ordinary chicken into a tender, flavor-packed meal that will have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 320 kcal

Equipment

  • Slow Cooker/Crockpot

Ingredients
  

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs for more moisture and flavor
  • 3 bell peppers mix of red, yellow, and green, sliced into thin strips
  • 1 large onion sliced into thin strips, sweet or yellow work best
  • 4 cloves garlic minced (substitute 1 teaspoon garlic powder if fresh isn't available)
  • 2 tablespoons olive oil
  • 1 can diced tomatoes 14.5 oz, drained (fire-roasted adds extra flavor)
  • 2 tablespoons fajita seasoning homemade or store-bought
  • 1 lime juiced
  • ¼ cup fresh cilantro chopped, optional for garnish
  • 8-12 small flour tortillas corn tortillas make an excellent gluten-free alternative

Instructions
 

  • Slice bell peppers and onions into thin, even strips about ¼-inch thick. Keeping the vegetables uniform ensures they cook at the same rate and creates that classic fajita look.
  • Place chicken breasts in the bottom of your slow cooker. Drizzle with 1 tablespoon of olive oil and sprinkle with two-thirds of the fajita seasoning. Rub the seasoning gently into the chicken to ensure maximum flavor absorption.
  • Add the sliced peppers and onions on top of the chicken. Sprinkle with remaining fajita seasoning, add minced garlic, and pour drained diced tomatoes over everything.
  • Cover and cook on low for 7-8 hours or on high for 4 hours. The slow cooking process breaks down connective tissues in the chicken, resulting in meat that's more tender than quick-cooked methods.
  • When cooking time is complete, remove chicken and shred it using two forks. The meat should pull apart easily – a sign of perfect slow cooking.
  • Return the shredded chicken to the crockpot and mix with vegetables. Add lime juice and stir gently to combine.
  • Warm tortillas according to package directions (30 seconds in microwave between damp paper towels works perfectly). Spoon the chicken and vegetable mixture into tortillas and garnish with fresh cilantro if desired.

Notes

For a lower-carb option, substitute tortillas with lettuce wraps or serve over cauliflower rice.
Turkey breast can replace chicken for a different flavor profile.
For vegetarian options, substitute 2 cans of drained black beans and 1 cup of corn kernels for the chicken.
Cut vegetables the night before and store in an airtight container in the refrigerator to save morning prep time.
If you prefer firmer vegetables, add them during the final 2 hours of cooking time (if using low setting) or final 1 hour (if using high setting).

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 12gSodium: 480mgFiber: 3gSugar: 4g
Keyword Crockpot Chicken Fajitas, Slow Cooker Chicken, Easy Dinner, Healthy Mexican Food
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