I love how these slow cooker chicken fajitas marinate while cooking, but the secret to slow cooker chicken fajitas is to not cook the peppers and onions too long. No one likes soggy peppers and onions.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 Chicken Breast Or 6 Boneless Skinless Chicken Thighs
- ¼ cups Lime juice
- 2 tablespoons Olive oil
- ½ teaspoon garlic powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- Black pepper to taste
- 3 Peppers, any color, sliced
- 1 Large onion, sliced
- Avacado, lime, low carb tortillas, Mexican cream for serving
Preparation
Add the chicken to the slow cooker and cover with lime juice, olive oil, garlic powder, cumin, salt and pepper. Cover with the lid and cook over high heat for 2 hours.
Add the sliced peppers and onions to the slow cooker. Season with salt and pepper and cook over high heat for 30 minutes to 1 hour more, depending on how crispy you like your peppers and onions.
When you’re done, remove the peppers and onions to a dish. Remove chicken and slice. Pour some of the remaining juice over the chicken.
Serve with an extra drizzle of lime, sliced avocado, Mexican cream and low carb tortillas.
Note: If you need to cook these all day while you’re 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 might want to use the chicken thighs so your chicken isn’t so dry.
Nutrition per serving (excluding tortillas or toppings): 209 calories, 8g carbs, 3g fiber, 8g fat, 27g protein.
