Description
I love how these crockpot chicken fajitas marinate while they are cooking but the secret to crockpot chicken fajitas is not cooking the peppers and onions too long. No one likes soggy peppers and onions.
Ingredients
- 4 Chicken Breast Or 6 Boneless Skinless Chicken Thighs
- ¼ cups Lime Juice
- 2 Tablespoons Olive Oil
- ½ teaspoons Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- Black Pepper To Taste
- 3 Bell Peppers, Any Color, Sliced
- 1 Large Onion, Sliced
- Avacado, Lime, Low Carb Tortillas, Mexican Crema For Serving
Preparation
Add chicken to the slow cooker and cover with lime juice, olive oil, garlic powder, cumin, salt, and pepper. Cover with the lid and cook on high for 2 hours.
Add sliced peppers and onions to the crockpot. Season with salt and pepper, and cook on high for 30 minutes to 1 hour more, depending on how crisp you like your peppers and onions.
When finished, remove peppers and onions to a platter. Remove chicken and slice. Spoon some of the remaining juices over the chicken.
Serve with an extra squeeze of lime, slices of avocado, Mexican Crema, and low carb tortillas.
Note: If you need to cook these all day while you are away, cook them on low and when you get home, add the peppers and onions for 30 minutes to 1 hour (leave the slow cooker on low). If you go this route, you may want to use the chicken thighs so your chicken won’t be as dry.
Nutrition per serving (not including tortillas or toppings): 209 calories, 8g carbs, 3g fiber, 8g fat, 27g protein.
