Description
Make tender, flavorful chicken fajitas with minimal effort using your slow cooker. This recipe requires very little prep time, making it perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 packet (1 ounce) low sodium fajita seasoning mix
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Tortillas, for serving
- Optional toppings: salsa, sour cream, shredded cheese, avocado
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Top the chicken with the sliced onion and bell peppers.
- Pour the undrained diced tomatoes and green chilies over the vegetables.
- In a small bowl, whisk together the fajita seasoning mix, chicken broth, olive oil, cumin, chili powder, and garlic powder.
- Pour the seasoning mixture evenly over the contents of the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the juices.
- Serve the fajita mixture hot in tortillas with your preferred toppings.
Notes
- For best flavor, use fresh spices instead of the packet seasoning if you prefer.
- If you want a thicker sauce, remove the lid for the last 30 minutes of cooking time on high.
- This recipe works well for meal prepping; store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe (without tortillas)
- Calories: 285
- Sugar: 6
- Sodium: 450
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 40
- Cholesterol: 115