Crockpot Chicken Fajitas
Hands off, yet filled with big Tex-Mex flavors, these crockpot chicken fajitas are a crowd-pleasing dinner. Made with a flavorful homemade fajita seasoning, fire roasted tomatoes, bell peppers and red onion.
- 2 lbs boneless chicken breasts see note 1
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup fire roasted diced tomatoes see note 2
1 hour before serving
- 1 lime juiced
- 4 bell peppers sliced
- 1 red onion sliced
- greek yogurt
- avocado sliced
- cheese shredded
Place the chicken, honey, olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder and fire roasted tomatoes in the base of a 6 quart slow cooker. Turn until completely combined.
Cook on low for 3-4 hours.
Add lime juice and vegetables to the slow cooker. Cover and cook for another hour.
Shred chicken and toss in the cooking liquid before serving.
To assemble ahead and freeze
1- you may use bone-in chicken breasts or boneless skinless chicken thighs; adjust the cook time to 4-5 hours on low
2- you may swap fire roasted tomatoes for rotel (caution- spicy!) or regular diced tomatoes
After cooking, cool completely before portioning out in an air tight container.
Refrigerate for up to 4 days.
Reheat in the microwave or (best) in a frying pan over medium heat. Heat until steaming hot.
Do not reheat more than once
- Nutritional information excludes tortillas and extra toppings
Serving: 1/8 of batch (*) | Calories: 268kcal | Carbohydrates: 13g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 387mg | Potassium: 517mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2730IU | Vitamin C: 82.3mg | Calcium: 44mg | Iron: 2.3mg