Ingredients
Scale
- 2 lbs boneless chicken breasts or thighs
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
- Tortillas for serving
Instructions
- Place chicken breasts in the crockpot and season with chili powder, cumin, paprika, oregano, salt, and pepper.
- Add sliced peppers, onions, and minced garlic on top of the chicken.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easily shredded.
- Shred the cooked chicken with two forks and mix with the vegetables in the crockpot.
- Squeeze lime juice over the mixture and garnish with fresh cilantro.
- Serve hot with warm tortillas and enjoy a quick, flavorful fajita meal.
Notes
- You can substitute chicken with beef or plant-based options.
- Adjust spice levels according to preference.
- Serve with sour cream or cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg