Description
Quick and easy chicken fajita bowls made in a crock pot, packed with flavor and perfect for busy nights.
Ingredients
Scale
- 2 chicken breasts or thighs
- 1 onion, sliced
- 1–2 bell peppers, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons fajita seasoning
- 1 tablespoon olive oil
- Rice or quinoa, for serving
- Optional toppings: salsa, shredded cheese, avocado, cilantro, hot sauce
Instructions
- In a crock pot, layer sliced bell peppers, onions, and chicken breasts on top.
- Sprinkle fajita seasoning over the top.
- Add the can of diced tomatoes and minced garlic (if using), and drizzle with olive oil.
- Cover the crock pot and cook on high for 4 hours or low for 6-7 hours.
- Once cooked, shred the chicken and mix it back into the veggies and sauce.
- Serve over rice or quinoa, adding any desired toppings.
Notes
You can substitute chicken with shrimp or beef, and feel free to add other vegetables as desired. Leftovers can be stored in the fridge for up to 4 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg