Description
Crock Pot Chicken Fajitas offer the perfect solution for busy weeknights, delivering a nourishing and tender meal with minimal effort. This slow-cooked dish marries lean chicken breasts with vibrant bell peppers and aromatic spices, simmering them to perfection. It is a wholesome, high-protein meal that fills your kitchen with zesty, Tex-Mex aromas while managing to be both comforting and healthy for the whole family.
Ingredients
2.25 pounds boneless skinless chicken breasts
1 1/2 packets low-sodium fajita seasoning mix
1 cup garden-fresh salsa
3 large bell peppers, sliced
1 large onion, sliced
1 tablespoon olive oil
Instructions
Place the sliced bell peppers and onions at the bottom of the Crock Pot.
Place the chicken breasts on top of the vegetables.
In a small bowl, mix the fajita seasoning with the salsa.
Pour the salsa mixture evenly over the chicken and vegetables.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once cooked, shred or slice the chicken and stir to combine with the juices and vegetables.
Serve warm in tortillas or over rice.
Notes
You can add a squeeze of fresh lime juice and fresh cilantro before serving for an extra brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg