Crock Pot Chicken Fajitas
Crock Pot Chicken Fajitas are super easy to make with minimal ingredients and tons of flavor. They're perfect for busy weeknights!
Servings: 6 servings
Calories: 223kcal
Ingredients
- 4 Boneless skinless chicken breasts, sliced lengthwise and cut into strips
- 1 packet fajita seasoning
- 1 cup salsa
- 4 bell peppers (red, yellow, orange, green), seeded and sliced
- 1 medium onion, sliced
- Flour tortillas
- Optional toppings; sour cream, guacamole, lime wedges, pico de gallo
Instructions
- Trim any excess fat from the chicken breasts and cut into strips. Place the chicken strips in the bottom of the crockpot.
- Pour the salsa over top the chicken, then sprinkle fajita seasoning evenly on top.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken reaches an internal temperature of 165℉.
- Slice the bell peppers and onions, then add to the crockpot during the last hour of cooking. Continue cooking until the vegetables are tender.
- Serve in warm flour tortillas with your favorite toppings.
Notes
Helpful Tips
- Don't cut the peppers and onions too thin or they can become overly soft while cooking.
- Warm the tortillas before serving so they're softs and easier to fold.
- Set out toppings like shredded cheese, sour cream, avocado, guacamole, cilantro and lime wedges so everyone can make their fajitas the way they like them.
- For even faster prep, slice the peppers and onions the night before and keep them refrigerated until you're ready to cook.
Storing Leftovers
Place leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate so they don't get soggy. Reheat the fajita mix in the microwave until warmed through.Nutrition
Calories: 223kcal | Carbohydrates: 13g | Protein: 17g | Fat: 7g | Potassium: 472mg | Fiber: 4g
