Ingredients
Scale
- 1 pound boneless chicken breasts or thighs, sliced
- 2 bell peppers, sliced (red, yellow, green)
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 small flour tortillas
- Optional toppings: shredded cheese, sour cream, cilantro, lime wedges
Instructions
- Heat olive oil in a skillet over medium heat. Sauté sliced chicken until browned, about 5 minutes.
- In the crockpot, combine sautéed chicken, sliced peppers and onions, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
- Cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender and chicken is cooked through.
- Warm tortillas in a dry skillet or microwave.
- Serve the chicken and vegetable mixture in tortillas, topped with cheese, sour cream, cilantro, and lime as desired.
Notes
- Adjust spice levels to taste by adding more or less chili powder and pepper.
- For extra flavor, add sliced jalapenos or a splash of lime juice during cooking.
- Use pre-sliced peppers and onions for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker, Sauté, Assembly
- Cuisine: Mexican
- Diet: Easy, Kid-Friendly
Nutrition
- Serving Size: 1 fajita
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg