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Crockpot Chicken Fajitas
Crockpot Chicken Fajitas combines juicy chicken, colorful bell peppers, and onions, all seasoned perfectly and cooked to tender perfection in a slow cooker.
Servings 6
Calories 217kcal
Equipment
- 1 Crockpot
Ingredients
- 2 pounds chicken breasts boneless, skinless - 4 large breast 1.5 - 2 pounds
- 4 large bell pepper sliced - mix of red, yellow, orange or green
- 1 large onion sliced
- 3 cloves garlic minced
- 1 14.5-ounce can diced tomatoes drained
- 1 1-ounce packet fajita seasoning mix adjust to taste
- 1 lime juiced
- cilantro fresh, chopped (for garnish)
- tortillas soft for serving
Instructions
- Place the chicken breasts between two pieces of cling wrap and gently pound them with a rolling pin until evenly thick.
- Slice the flattened chicken into strips and coat the chicken strips with half of the fajita seasoning mix in a large bowl.
- Toss the bell peppers, onions, and garlic with the remaining seasoning in another bowl. Pour the drained diced tomatoes into the slow cooker.
- Layer half of the seasoned bell peppers and onions on top to create a bed.
- Place the seasoned chicken strips on top of the vegetables. Add the remaining bell peppers and onions over the chicken. Squeeze lime juice over everything.
- Cover and cook on low for 2-3 hours. Stir the vegetables to coat them with the juices.
- Serve the chicken and vegetables on warm tortillas.
Notes
Optional toppings:
- sour cream
- guacamole
- salsa
- shredded cheese
- jalapeños
Slow Cooker times
ON LOW - 2 to 3 hours Nutrition calculations are approximate and do not include tortilla wraps and toppings.Nutrition
Calories: 217kcal | Carbohydrates: 11g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 195mg | Potassium: 844mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3491IU | Vitamin C: 147mg | Calcium: 27mg | Iron: 1mg