The Easiest Crockpot Chicken Fajitas
We love fajitas. I don't love heating up the house or standing over a hot grill all night though...Here's the perfect solution! Crockpot chicken fajitas are easy to make, they keep the house cool in the summer, and I can set them and forget about it until dinner time.
Servings: 8 Servings
Calories: 251kcal
Equipment
- Crockpot
- Kitchen Knife
- Cutting Board
Ingredients
- 4 bell pepper sliced
- 1 onion chopped
- 5-8 cloves garlic smashed
- 1.5 lbs chicken breast cut in half
- 2 tsp paprika
- 1 tsp chili powder or chili pepper
- 1 tsp oregano
- 1 tsp ground cumin
- 14 oz can diced tomatoes drained
- 2 tbsp lime juice to taste
- 18 tortillas
Instructions
- Slice the bell peppers, chop the onion, and smash the garlic cloves. Then place the garlic, peppers and onion at the bottom of your crockpot. 4 bell pepper, 1 onion, 5-8 cloves garlic
- Cut the chicken breasts in half and set them on top of the veggies. Season chicken with paprika, chili powder, oregano, and cumin. Salt & pepper to taste. 1.5 lbs chicken breast, 2 tsp paprika, 1 tsp chili powder, 1 tsp oregano, 1 tsp ground cumin
- Drain the can of diced tomatoes and add tomatoes on top of your chicken. 14 oz can diced tomatoes
- Place the lid on the crockpot to cover and cook on high for 2 hours, or on low for 3-4 hours until the chicken is cooked through.
- When the cook time is done, remove chicken and shred it with two forks. You can also slice the chicken, if you prefer.
- Place the chicken back into the crockpot and stir in the lime juice. 2 tbsp lime juice
- Serve on tortillas or overtop of rice.
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 179mg | Potassium: 1841mg | Fiber: 9g | Sugar: 20g | Vitamin A: 3050IU | Vitamin C: 147mg | Calcium: 244mg | Iron: 8mg