Crock pot Chicken Fajitas
This crockpot chicken fajitas recipe turns a few pantry staples into a hands-off dinner the whole family can build their own way. Add everything to the slow cooker, let it cook, and serve in warm tortillas.
Servings: 6
Cost: $16.37, $2.73 per Serving
Ingredients
- 4 Boneless Skinless Chicken Breasts (cut into strips)
- 1 cup Salsa
- 2 Tablespoon Taco Seasoning
- 3 Bell Peppers (sliced) Any color will work
- ½ Onion (sliced) yellow or white onion will work great
- 16 Flour Tortillas
- 2 limes
Instructions
- Place 4 boneless skinless chicken breasts (cut into strips), 1 cup salsa, and 2 tablespoons taco seasoning in the crock pot.
- Cook on low for 4–6 hours or on high for 2–3 hours until the chicken is cooked through (internal temperature of 165°F).
- Add 3 sliced bell peppers and ½ sliced onion into the crock pot for the last hour of cooking on low, or 30 minutes if cooking on high.
- Cook until the vegetables reach your desired tenderness.
- Squeeze the juice of 1 lime over the chicken and peppers. Cut the remaining lime into wedges for serving.
- Serve the fajitas with 16 warmed flour tortillas and lime wedges.
Video
Notes
- If you like softer bell peppers, you can add them at the beginning of the cook time with the chicken to save time!
- Thaw chicken completely before adding it to the crock pot for food safety and even cooking.
- The chicken and vegetables will release liquid as they cook — this is normal. Use a slotted spoon to serve for a less brothy filling.
Nutrition
Calories: 363kcal | Carbohydrates: 49g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1012mg | Potassium: 664mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2172IU | Vitamin C: 79mg | Calcium: 108mg | Iron: 3mg
