Description
A tender, time-saving Tex-Mex favorite. Chicken breast simmers with bell peppers, onions, zesty salsa, and aromatic spices in a slow cooker for easy, flavorful fajitas. Serve with warm tortillas and toppings for a comforting, vibrant meal.
Ingredients
4 boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium sweet onion, sliced
2 cups salsa (spicy or mild, as preferred)
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/4 tsp black pepper
8 small whole wheat tortillas
Optional toppings: chopped cilantro, diced avocado, lime wedges, salsa, plain Greek yogurt (as a substitute for sour cream)
Instructions
Heat olive oil in a skillet over medium heat; cook sliced chicken until browned, then transfer to crockpot.
Add sliced bell peppers and onions to crockpot.
Pour salsa over the mixture and sprinkle with cumin, chili powder, paprika, black pepper, and garlic powder.
Stir to combine and ensure chicken is submerged.
Cover and cook on low for 6-8 hours.
Serve in warmed tortillas with optional toppings like yogurt, cilantro, and avocado.
Garnish with lime for a fresh finish.
Notes
Brown the chicken first for richer flavor.
Use any color bell peppers or add zucchini/mushrooms.
For gluten-free, use certified gluten-free tortillas.
Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 serving (1 tortilla with 3/4 cup filling)
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg