Easy Crockpot Chicken Fajitas
These Easy Crockpot Chicken Fajitas are perfect for meal prep! Dump in the ingredients then set it to cook all day for a hands-off dinner.
Servings: 4 servings
Calories: 341kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 (500mL) container fresh salsa (or jarred salsa)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 yellow onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
Optional toppings
- 1/2 cup grated cheddar cheese
- 1 tbsp fresh chopped cilantro
- Corn tortillas, to serve
Instructions
- Add chicken, salsa, garlic, chili powder, cumin and salt to slow cooker. Cook on high for 4 hours or on low for 8 hours.
- In the last half hour of cooking time, remove chicken and shred. Meanwhile, switch crockpot to high and add onions and peppers. Cook for the remaining half hour.
- Add chicken back to the peppers and onions, then stir to combine. Top with cheese and cilantro and serve in corn tortillas if desired. Enjoy!
Video
Notes
Use fresh salsa like Garden Fresh Gourmet or your favourite jarred salsa.
Feel free to use my easy chicken fajita marinade recipe.
Add on more toppings like black beans, guac, pickled jalapenos and more.
Store the leftovers in the fridge for up to 5 days. Sauté in a pan on the stovetop or in the microwave for 2-3 minutes.
Freeze the chicken for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave, stirring halfway through.
Nutrition
Calories: 341kcal | Carbohydrates: 32g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 863mg | Potassium: 796mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 119.9mg | Calcium: 173mg | Iron: 2.3mg