Description
Tender chicken and vibrant vegetables slow-cooked in a savory salsa base. This effortless crockpot fajita recipe combines bold spices, juicy peppers, and sweet onions for a one-pot wonder that’s perfect for weeknights.
Ingredients
24 oz salsa
1 1/2 lbs boneless, skinless chicken breast, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 large onion, sliced
2 tbsp fajita seasoning (store-bought or homemade)
1 tbsp lime juice
2 cloves garlic, minced
Instructions
Add salsa, chicken, bell pepper, onions, fajita seasoning, lime juice, and minced garlic to the slow cooker.
Stir to combine, ensuring chicken is fully coated.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken with a fork during the last 30 minutes of cooking.
Serve warm with tortillas, avocado, and your favorite toppings.
Notes
Use gluten-free tortillas for a gluten-free option.
Reserve leftover fajitas for meal prep or freeze for up to 3 months.
Add 1/2 cup black beans for extra protein and fiber.
Nutrition
- Serving Size: 1 serving (1 tortilla + 200g filling)
- Calories: 310
- Sugar: 4g
- Sodium: 1800mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg