Crockpot Chicken Fajitas
These Crockpot chicken fajitas are juicy and tender, with softened bell peppers, sweet onions, and zesty salsa and spices. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, then pile the chicken and vegetables onto warmed tortillas and top with nonfat Greek-style yogurt or sour cream and guacamole.
Ingredients
- 1 1/2 pounds boneless and skinless chicken breasts cut into 1-inch strips
- 1 cups salsa of choice
- 1/2 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1 white onion peeled, halved, and sliced into strips
- 3 bell peppers red, green, or yellow or a mix of any of the 3, seeded, cored, and cut into strips
- 8 whole whole-wheat tortillas
- 6 tablespoons sour cream non-fat or Greek yogurt
- 6 tablespoons guacamole
Instructions
- In a large bowl, add the chicken, salsa, dried oregano, ground cumin, chili powder, minced garlic, salt, halved and sliced white onion, and sliced bell peppers; toss until the chicken is well coated.
- Pour the mixture into the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are softened.
- Serve the cooked chicken and vegetables on warmed tortillas and top with nonfat or low-fat Greek-style yogurt or nonfat sour cream and guacamole if desired.
Notes
Use a salsa of choice to control the heat level and overall flavor. Recipe yields 4 people; adjust the number of tortillas and topping amounts as needed.