Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 3 large bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- 1 packet (1 oz) fajita seasoning mix
- 1 cup mild or medium salsa
- 2 tablespoons fresh lime juice
Instructions
- Step 1: Slice the chicken breasts into thin strips or leave whole for shredding later. Thinly slice all bell peppers and the yellow onion.
- Step 2: Place the sliced chicken breasts in the bottom of a 6-quart or larger slow cooker. Layer the sliced bell peppers and onions evenly over the chicken.
- Step 3: Pour the salsa over the vegetables and chicken. Sprinkle the fajita seasoning mix evenly over all ingredients, then drizzle with fresh lime juice.
- Step 4: Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and easily shreds with a fork.
- Step 5: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Step 6: Return the shredded chicken to the slow cooker, stirring it well to combine with the cooked peppers, onions, and flavorful sauce. Serve warm with tortillas and your desired fajita toppings.
Notes
- Keep any leftover fajita mix fresh by storing it in an airtight container in the refrigerator for up to 3-4 days, making future meals a breeze.
- When you're ready for more, simply warm portions in the microwave for a minute or two, or gently heat on the stovetop over medium-low heat, adding a splash of water if needed to keep it moist.
- Beyond tortillas, get creative! Spoon this flavorful chicken over rice, into lettuce cups for a lighter meal, or even stuff it into quesadillas or baked sweet potatoes for a delightful change.
- For a crisper texture in your bell peppers and onions, try adding them to the slow cooker only during the last 1-2 hours of cooking on HIGH, or the final 3-4 hours on LOW, after the chicken is mostly tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 6 oz) cooked chicken and vegetables
- Calories: 265
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0g
- Protein: 3g