about the recipe
We take Mexican night very seriously at our house, and these Slow Cooker Chicken Fajitas are my idea of perfection. The chicken is deliciously seasoned in a punchy marinade, topped with onion and peppers, and finished off with salsa for a simple meal you will make time and again.
INGREDIENTS
– 1 ½ pound boneless skinless chicken cut into strips – ⅓ cup lime juice – ¼ cup olive oil or avocado oil – 1 tablespoon minced garlic – 1 tablespoon chili powder – 1 ½ teaspoons ground cumin – Salt and pepper to taste – 3 small bell peppers cut into strips – 2 large onions sliced – 1 cup salsa – For serving: gluten-free tortillas shredded cheese, sour cream, salsa
– Place the chicken in a shallow dish.
– In a small bowl, combine the lime juice, olive oil, garlic, chili powder, and ground cumin. Season to taste with salt and pepper.
– Pour over the chicken and marinate in the refrigerator for at least 4 hours or overnight.
– Pour the chicken and marinade in your crock-pot. Top with peppers and onions. Pour salsa over the vegetables.
– Cover and cook over high heat for 2 hours or low heat for 3 to 4 hours, until the chicken is cooked through.
– Serve with warm tortillas and desired toppings.