Description
This Crockpot Chicken Fajitas recipe offers a flavorful and effortless way to prepare tender, juicy chicken with bell peppers and onions, all cooked slowly to develop rich flavors. Perfect for a family meal, these fajitas can be served with warm tortillas and your favorite toppings such as avocado, shredded cheese, or sour cream, making for a customizable and satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup water or chicken broth
- 2 garlic cloves, minced
- 1 tablespoon honey
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Vegetables
- 2 bell peppers, any color, sliced into strips
- 1 yellow or red onion, cut into slices
Finishing
- juice of 1 lime
Serving Suggestions
- flour tortillas
- avocado
- shredded cheese
- plain Greek yogurt or sour cream
Instructions
- Prepare Chicken and Base: Place the chicken breasts in the bottom of the slow cooker. Add the water or chicken broth, minced garlic, honey, chili powder, paprika, salt, and pepper on top of the chicken to create a flavorful base.
- Add Vegetables: Layer the sliced bell peppers and onion over the chicken, allowing the vegetables to slowly cook and infuse their sweetness and flavors into the chicken as it cooks.
- Slow Cook: Cover and cook on the low setting for 3-4 hours or on high for 2 hours, until the chicken is fully cooked and registers an internal temperature of at least 165°F using an instant-read thermometer.
- Rest Chicken: Remove the cooked chicken from the slow cooker and let it rest for 5 minutes to help retain moisture.
- Add Lime Juice: Stir the juice of one lime into the slow cooker to brighten and enhance the flavors of the cooked vegetables and cooking juices.
- Shred and Combine: Slice or shred the rested chicken and return it to the slow cooker, mixing it together with the vegetables and juices thoroughly.
- Serve: Serve the chicken and vegetable mixture in warmed flour tortillas, and top with avocado, shredded cheese, and Greek yogurt or sour cream according to preference.
Notes
- For a freezer meal, place bell peppers and onions in a heavy duty zip-top freezer bag along with water or broth, garlic, honey, chili powder, paprika, salt, and pepper. Add the chicken to the bag, remove excess air, seal, and freeze flat for up to 3 months.
- When ready to cook, thaw the freezer bag in the refrigerator for 24 hours, transfer contents to a slow cooker, and cook as directed.
- To keep bell peppers less soft, add them during the last hour of cooking instead of at the beginning.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe, excluding tortillas and toppings)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
