Ingredients
Scale
- 2¼ pounds chicken breasts boneless skinless
- 1½ oz packets fajita seasoning mix
- 1 cup salsa
- 3 large bell peppers (mix of colors) deseeded and thickly sliced
- 1 large red onion halved and thickly sliced
- 1 lime juiced
- fresh cilantro for garnish
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Sprinkle fajita seasoning over the chicken and pour salsa on top.
- Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
- In the last hour of cooking, add the sliced bell peppers and onion on top.
- Squeeze fresh lime juice over the mixture, cover, and continue to cook until vegetables reach desired tenderness.
- Remove chicken from the slow cooker and slice or shred it as preferred.
- Return the chicken to the slow cooker and mix with the bell peppers.
- Garnish with chopped cilantro and serve with flour tortillas and your choice of sides.
Last Step:
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For extra flavor, try adding additional spices like cumin or paprika.
Serve with avocado slices for a delicious topping.
Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg