Slow Cooker Fajitas

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.

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