These slow cooker chicken fajitas are healthy and tasty, and as the days get longer and warmer we’re spending more time outside and I’m looking to spend less time cooking, and less time with the oven and stove off. Keeping the heat out of the house, the slow cooker is the perfect solution.
Slow Cooker Chicken Fajitas
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What you need:
- 2 lbs boneless skinless chicken breast
- 1 14.5 oz can diced tomatoes
- 1 red orange and green bell pepper
- 1 large yellow onion halved and sliced
- 4 cloves garlic minced
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt
- 3/4 tsp pepper
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
How to make Slow Cooker Chicken Fajitas:
My favorite part of this meal is the colors of my peppers, and peppers in general. I love them. Slice them to the size perfect for your family. For hubby and I sliced like this is good, but I tend to slice them through the middle for my kids, who can be picky on whether or not they are eating peppers day to day.
Pour some diced tomato over the bottom of your slow cooker, layer some peppers over the tomato and top with your chicken breasts. Season the tops of your chicken.
Add remaining tomato and peppers.
Cook on low for 6-7 hours.
Shred or slice your chicken.
Remove 1- 1 -1/2 cups of the liquid, the juice from the tomato and peppers cooking. Mix together the lime juice and honey, then add to your slow cooker. Put your chicken back in.
Mix carefully then serve how you’d like.
Chicken fajitas are great on warm tortilla shells. But its also great the next day if you have leftovers but run out of shells, you can serve it over rice or pasta, or just eat it the way it is.
Slow Cooker Chicken Fajitas
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 14.5 oz can diced tomatoes
- 1 red, orange and green bell pepper
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt
- 3/4 tsp pepper
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
Instructions
- Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
- In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle the seasoning over chicken breasts. Top with remaining tomatoes, then layer in remaining peppers and onions.
- Cover and cook on low heat 6 - 7 hours, until chicken has cooked through and veggies are tender.
- Remove chicken, and cut into strips, or shred. Ladle out 1 - 1 1/2 cups of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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