Ingredients
Scale
- 2 lbs Chicken Breast, boneless and skinless
- 1 large Onion, sliced
- 2 Bell Peppers (any color), sliced
- 1 packet Fajita Seasoning
- 1 cup Salsa
- 1 tbsp Olive Oil
- 1 Lime, juiced
- Tortillas, for serving
Instructions
- Step 1: Place the sliced onions and bell peppers in the bottom of the crockpot. Drizzle with olive oil.
- Step 2: Place the chicken breasts on top of the vegetables in the crockpot.
- Step 3: Pour the salsa over the chicken, then sprinkle the fajita seasoning evenly over the chicken and vegetables.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, shred the chicken with two forks directly in the crockpot. Stir the shredded chicken into the vegetables and sauce. Stir in lime juice.
- Step 6: Serve the fajita mixture in warm tortillas with your favorite toppings like sour cream, guacamole, and shredded cheese.
Notes
- For easy meal prep later, store leftover fajita mix in an airtight container in the fridge for up to 3 days.
- Reheat individual portions in a skillet over medium heat for the best flavor and slightly crispy edges.
- Elevate your fajita night by offering a variety of fresh toppings, such as pico de gallo, cilantro, and pickled onions.
- To prevent dry chicken, add a quarter cup of chicken broth if you notice the salsa is being absorbed too quickly during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American