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Flavorful and colorful chicken fajitas cooked in a crockpot with bell peppers, onions, and spices for an easy, protein-packed meal.

Ingredients

Scale
  • 24 oz salsa
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 large yellow onion, thinly sliced
  • 6 garlic cloves, minced
  • 2 lb chicken breast, sliced into 1-inch strips
  • 1 packet fajita seasoning (or homemade: 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, pinch of cayenne)
  • 2 tbsp lime juice
  • 1 teaspoon chili powder

Instructions

  1. Slice chicken breasts into 1-inch strips and set aside.
  2. Slice red, yellow, and green bell peppers into thin strips; thinly slice the yellow onion; mince the garlic.
  3. Pour half of the salsa (12 oz) into the bottom of the crockpot.
  4. Layer half of the sliced peppers, half of the sliced onion, and all the minced garlic over the salsa.
  5. Arrange the chicken strips evenly over the vegetable layer.
  6. Sprinkle fajita seasoning and chili powder evenly over the chicken, rubbing spices into the meat.
  7. Pour the remaining salsa over the chicken.
  8. Add the remaining sliced peppers and onions on top.
  9. Drizzle 2 tablespoons lime juice over everything and gently stir once to combine.
  10. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken reaches an internal temperature of 165°F.
  11. Shred the cooked chicken in the crockpot using two forks or meat shredders, mixing with veggies and juices.
  12. Switch the crockpot to warm setting to keep fajitas ready to serve.

Notes

Avoid overcooking the chicken to prevent dryness; check temperature around 6 hours (low) or 3 hours (high)., Add lime juice in the last 30 minutes or after shredding the chicken to avoid toughening the meat., Drain excess liquid before shredding if needed, or cook uncovered on high for 15-20 minutes to thicken sauce., Cut peppers and onions into thicker strips to maintain texture after slow cooking., Toppings like sour cream, cheese, guacamole, lime, and cilantro can be added as desired., Leftovers store up to 4 days in fridge, freeze up to 3 months., Reheat in skillet or microwave, adding water or broth if dry.

Nutrition

Find it online: https://cookerygood.com/mouthwatering-crockpot-chicken-fajitas/