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Easy-Prep Slow Cooker Chicken Fajitas
These Crockpot Fajitas are so simple to make and easy enough for any night of the week. The garlic makes it just a little bit spicy, so feel free to dial it back if you are especially sensitive or serving little ones.
Course Main
Cuisine American, Mexican
Keyword slow cooker
Prep Time 10 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 10 minutes minutes
Servings 6
Calories 265 kcal
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.
Calories: 265 kcal | Carbohydrates: 12 g | Protein: 26 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 464 mg | Potassium: 778 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 2514 IU | Vitamin C: 85 mg | Calcium: 45 mg | Iron: 2 mg