Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1 large bell pepper (any color), sliced
- 1 medium onion, sliced
- 1 packet fajita seasoning (about 1 ounce)
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 lime, juiced
- Optional: 1 jalapeno pepper, seeded and minced
Instructions
- Step 1: Place the sliced chicken, bell pepper, and onion in your slow cooker. Drizzle with olive oil.
- Step 2: Sprinkle the fajita seasoning evenly over the chicken and vegetables. Pour in the chicken broth and lime juice.
- Step 3: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. If using jalapeno, add it during the last hour of cooking.
- Step 4: Once cooked, shred the chicken with two forks directly in the slow cooker.
- Step 5: Serve immediately in warm tortillas with your favorite fajita toppings (such as sour cream, guacamole, salsa, shredded cheese, etc.).
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave until heated through, adding a splash of water or broth if needed to prevent dryness.
- For a vibrant presentation, serve your fajitas on a sizzling platter garnished with fresh cilantro and a lime wedge.
- To enhance the flavor, marinate the chicken in the lime juice and a tablespoon of the fajita seasoning for at least 30 minutes before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American