Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lime
- Warm tortillas, for serving
- Fresh cilantro and sliced avocado, for garnish
Instructions
- Place sliced chicken, peppers, onions, garlic, spices, olive oil, and lime juice into the crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
- Once cooked, shred the chicken slightly with two forks and stir to incorporate flavors.
- Serve the fajilla mixture in warm tortillas, garnished with cilantro, avocado, and extra lime if desired.
Notes
- You can substitute chicken with steak, shrimp, or make it vegetarian with portobello mushrooms.
- Adjust spice levels to your taste by adding more chili powder or hot sauce.
- This recipe can be customized with your favorite toppings like cheese or sour cream.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg