Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into strips
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large onion, sliced
- 1 packet fajita seasoning (about 1.5 oz)
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 lime, juiced
Instructions
- Step 1: In a large bowl, combine the chicken strips, bell peppers, onion, fajita seasoning, and olive oil. Toss to coat evenly.
- Step 2: Transfer the chicken and vegetable mixture to your slow cooker.
- Step 3: Pour the chicken broth into the slow cooker.
- Step 4: 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.
- Step 5: Remove the chicken and vegetables from the slow cooker and shred the chicken with two forks. Stir in the lime juice.
- Step 6: Serve immediately in warm tortillas with your favorite fajita toppings (such as sour cream, guacamole, salsa, shredded cheese).
Notes
- Store leftover fajitas in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent dryness.
- For a fiesta-worthy presentation, serve your fajitas on a warm platter with a vibrant array of toppings in individual bowls.
- To enhance the smoky flavor, consider adding a teaspoon of chipotle powder to the fajita seasoning mix before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American