Crockpot Chicken Fajitas
If you're looking for a stress-free, flavor-packed dinner that practically cooks itself, Crockpot Chicken Fajitas are about to become your new go-to. This dish combines juicy chicken, vibrant bell peppers, and classic Tex-Mex spices — all slow-cooked to perfection. Whether you're feeding a crowd or just want leftovers for the next day, this recipe is a total winner.
Servings: 6
Calories: 482kcal
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 bell peppers red, green, or yellow. sliced
- 1 medium onion sliced
- 2-3 cloves garlic minced
- 2 cups chicken stock
- 1 16 oz can of chunky salsa
- 1 cup of rice
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup greek yogurt
- 2 cups mozzarella cheese shredded
Instructions
- In a frying pan, heat cooking oil over medium-high heat. Add sliced pepper and onion, cooking for about 5 minutes.
- Add minced garlic to the frying pan and cook for another minute.
- In the crockpot, place the chicken breasts at the bottom. Add the contents of the frying pan and all other ingredients except the cheese. Stir.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Add the mozzarella cheese and stir. Cook for about 5 minutes to let the cheese melt.
- Stir one more time to mix all the cheese.
- Add any desired toppings. Enjoy!
Nutrition
Calories: 482kcal | Carbohydrates: 36g | Protein: 49g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 879mg | Potassium: 924mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2047IU | Vitamin C: 53mg | Calcium: 318mg | Iron: 3mg
