Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 packet fajita seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 jar (16 oz) salsa (mild, medium, or hot)
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 sweet onion thinly sliced
- Flour Tortillas
- Sour Cream
- Shredded Cheese
- Guacamole
- Diced Tomatoes
- Chopped Cilantro
Instructions
- Place the chicken breasts at the bottom of the slow cooker in an even layer.
- Drizzle the olive oil and lime juice over the chicken.
- Sprinkle the fajita seasoning, chili powder, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken.
- Pour the salsa over the chicken, spreading it out evenly with a spoon.
- Add the sliced bell peppers and onion on top without stirring.
- Cover with the lid and cook on LOW for 4-6 hours, or until the chicken reaches 165°F internally.
- Move the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Return the sliced chicken to the crockpot with the peppers and sauce, stirring gently to coat.
- Let sit on the WARM setting for 10 minutes before serving.
- Serve with flour or corn tortillas and your favorite toppings.
Notes
Ensure the chicken is fully cooked by checking its internal temperature.
Customize your toppings to match your preferences, such as adding more vegetables or different sauces.
This dish can be prepared ahead of time and is excellent for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.