Crockpot Chicken Fajitas
No soggy fajitas here. Simple steps, bold seasoning, and a quick broil finish give you tender chicken with real texture every time.
Servings: 6
Calories: 228kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bell peppers mixed colors, sliced into strips
- 1 large yellow onion sliced
- 1/2 cup chicken broth
- 3 tablespoons fresh lime juice
- 1 tablespoon tomato paste
- 2 teaspoons chopped pickled jalapeños with some juice
For Serving:
- Warm flour tortillas
- Fresh cilantro
- Lime wedges
- Sour cream
- Shredded cheddar cheese
Instructions
- Mix the chili powder, smoked paprika, ground cumin, garlic powder, dried oregano salt and pepper together. 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Brush the chicken breasts with olive oil and then rub the spice blend into the chicken on both sides. Leave a teaspoon of mixture to sprinkle over the peppers and onions. 2 pounds boneless skinless chicken breasts, 1 tablespoon olive oil
- Place the peppers and onions into the slow cooker base. Sprinkle the remaining seasoning over the top. Place the seasoned chicken breasts on top. 3 bell peppers, 1 large yellow onion
- Whisk the chicken broth, lime juice, tomato paste and pickled jalapeños together. Pour the mixture into the slow cooker. Secure the lid and cook on high for 2.5-3 hours or on low for 4-5 hours. 1/2 cup chicken broth, 3 tablespoons fresh lime juice, 1 tablespoon tomato paste, 2 teaspoons chopped pickled jalapeños
- Remove the chicken and shred it into large pieces. Remove the peppers and onions and place on a baking sheet. Place the chicken back into the slow cooker and toss with the tomato liquid. Let it rest for about 15 minutes so that it reabsorbs the juices.
- Add the shredded chicken to the baking sheet with the peppers and onions and broil for about 5-6 minutes until it gets a little char on the edges. Watch closely so it does not burn.
- Serve the fajitas with warm tortillas, cilantro, cheddar cheese, sour cream and lime wedges.
Notes
Chicken thighs would work well, too.
Store any leftover chicken in an airtight container with some of the juices. Store in the fridge for up to 4 days. Store in the freezer for up to 3 months.
To reheat, warm in a skillet with a splash of broth or microwave covered to keep moisture in. This keeps the chicken from drying out.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the filling. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 228kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 473mg | Potassium: 784mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2218IU | Vitamin C: 81mg | Calcium: 27mg | Iron: 1mg
