Ingredients:
1½ lbs boneless, skinless chicken breasts
3 bell peppers (red, yellow, green), sliced
1 large onion, sliced
1 (14.5 oz) can diced tomatoes, drained
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
Salt and black pepper, to taste
Juice of 1 lime
Fresh cilantro, for garnish
Tortillas and your choice of toppings, for serving
Instructions:
Prepare the Vegetables
Place the sliced onions and bell peppers in the bottom of a slow cooker.
Add Chicken and Seasonings
Place the chicken breasts on top of the vegetables. Sprinkle with chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper.
Add Tomatoes and Lime Juice
Pour the drained diced tomatoes and lime juice evenly over the chicken.
Cook
Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked through.
Shred and Mix
Once cooked, shred the chicken using two forks directly in the slow cooker. Stir to combine everything evenly with the vegetables and juices.
Serve
Spoon the fajita mixture into warm tortillas and garnish with fresh cilantro. Serve with sour cream, guacamole, shredded cheese, or other desired toppings.
Prep Time: 10 minutes
Cooking Time: 6 hours (low) or 3 hours (high)
Total Time: 6 hours 10 minutes
Per Serving: 320 kcal
Servings: 6 servings
Leave a Comment