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Chicken Fajitas in the Crockpot

Chicken Fajitas in the Crockpot
  • Meal

    Breakfast

  • Cusine

    Mexican

Ingredients

2 lbs boneless skinless chicken breasts

1 onion, thinly sliced

1 red bell pepper, sliced in half-circle slices

1 green bell pepper, sliced in half-circle slices

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/2 cup chicken broth

2 tablespoons fresh lime juice

flour tortillas

grated cheese

sour cream

guacamole

salsa

Directions

Trim all visible fat and tendons from chicken breasts, and cut chicken into 1 inch crosswise slices.Place chicken in crockpotCut both ends from onion, then peel, cut in half top to botton, and cut into half-circle slices.Add onion to crockpot.Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. (Cut up the stem and bottom end too.)Add bell peppers to crockpot.Squeeze lime juice over chicken, onions, and peppers in crockpot.In a small bowl stir chili powder, cumin and salt into chicken broth (I used homemade chicken stock).Pour over chicken.Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender. (I usually cook about 3 hours on high.)Spoon chicken and vegetables into warmed tortillas (I use low-carb tortillas) and serve with toppings.This is also delicious just served on a plate, with cheese melted over and other toppings added.