Easy Crockpot Chicken Fajitas
Making slow cooker chicken fajitas just got easier! This recipe is so easy to prepare and tastes delicious. Get the family together for a fun night in with this Tex-Mex dish that you can enjoy any day of the week.
Servings: 4 servings
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ green bell pepper sliced
- ½ onion sliced
- 1 pound chicken breasts boneless, skinless
- ½ cup chicken broth
- 1 packet fajita seasoning
- 2 cloves garlic minced
- 10 ounces Ro*Tel
- 8 flour tortillas
- 2 cups cheddar cheese optional
- 1 cup sour cream optional
- 1 cup guacamole optional
- 1 cup salsa
- 2 limes quartered
Spray crock with non-stick cooking spray or line with a removable liner.
Perpare chicken breasts by cutting them in half.
Add bell peppers and onions to the bottom of the crock of the slow cooker. Top with chicken.
Add fajita seasoning, chicken broth, garlic, and can of Ro*Tel.
Cook on low for 6 hours or high for 3 hours until the chicken is cooked thoroughly and shreds easily.
Pour off the excess juices.
Serve chicken on top of a tortillas, squeeze fresh lime juice, and top with your favorite toppings.
Nutrition information is only for the shredded chicken and excludes tortillas and optional toppings.
If you like spicy foods, use a can of HOT Ro*Tel. It has habaneros and will definitely add some heat to the fajitas.
You can substitute taco seasoning for fajita seasoning.
You can use either red or yellow onion in this recipe.
Chicken needs to reach an internal temperature of 165° Fahrenheit before consuming.
Serving: 1 | Calories: 189kcal | Carbohydrates: 16g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 955mg | Potassium: 726mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1506IU | Vitamin C: 83mg | Calcium: 51mg | Iron: 2mg