Description
Slow-cooked shredded chicken bursting with bold Tex-Mex flavor, sweet bell peppers, and onions—this easy crockpot fajita recipe is healthy, vibrant, and packed with tender juiciness in every bite.
Ingredients
Units
Scale
Chicken Fajitas:
- 2 pounds boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
Spice Mix:
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Finishing Touches:
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Add Vegetables: Add the sliced bell peppers and onions to the bottom of your crockpot.
- Layer Chicken: Place the chicken breasts on top of the vegetables.
- Prepare Spice Mix: In a small bowl, whisk together the olive oil, chili powder, paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
- Season and Cook: Pour the spice mixture evenly over the chicken and vegetables. Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot to soak in the juices.
- Finish and Serve: Squeeze fresh lime juice over the fajitas, garnish with chopped cilantro, and serve hot with preferred accompaniments.
Notes
- Adjust spice levels to your preference.
- For a spicier kick, increase the cayenne pepper amount.
- Feel free to customize with additional toppings like avocado, sour cream, or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg