Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy recipe for Crockpot Chicken Fajitas.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 261kcal
Ingredients
1½poundschicken breast or thighssliced into very thin strips
1large onionsliced into thin strips
1cupsalsa
4tablespoonsfreshly squeezed lime juice
2tablespoonsjalapenominced, I used 1 fairly large jalapeno
4clovesgarlicminced
3tablespoonstaco seasoningI used this homemade Mexican spice mix
1teaspoonkosher salt
3small bell peppersI used red, orange and green, sliced into thin strips
Instructions
Place the onion and the chicken in the bottom of the crockpot and set the crockpot to LOW.
Mix together the salsa, lime juice, jalapeno, garlic, and spices. Pour over the chicken and onions and toss to coat. Cover with the lid and cook for 1-1½ hours.
When the chicken is mostly cooked through, add the bell peppers and toss to combine. Cook for an additional hour.
If desired, remove the lid after an hour and let the sauce thicken without the lid for another 30 minutes. You can also drain most of the liquid into a small saucepan and reduce it over medium heat if you prefer.
Notes
FREEZER MEAL: Prep all ingredients and combine everything (except the bell peppers) in a freezer safe gallon size Ziploc. Place the peppers in a separate freezer bag. Freeze until ready to use. Thaw the chicken mixture in the refrigerator overnight before cooking as directed above. Add the bell peppers to the Crock-pot while still frozen.