Chicken Fajitas in the Crockpot
- Number of Servings: 6
Ingredients
2 lbs boneless skinless chicken breasts (about 4-5 chicken breasts)1 onion, thinly sliced 1 red bell pepper, sliced in half-circle slices1 green bell pepper, sliced in half-circle slices2 teaspoons chili powder1 teaspoon ground cumin1/4 teaspoon salt1/2 cup chicken broth 2-3 tablespoons fresh lime juice For Serving:flour tortillas grated cheese sour cream (I use light sour cream)guacamole salsa(Could also add lettuce and tomato.)
Trim all visible fat and tendons from chicken breasts, and cut chicken into 1 inch crosswise slices. Place chicken in crockpot.
Cut both ends from onion, then peel, cut in half top to botton, and cut into half-circle slices. Add onion to crockpot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. (Cut up the stem and bottom end too.) Add bell peppers to crockpot.
Squeeze lime juice over chicken, onions, and peppers in crockpot. In a small bowl stir chili powder, cumin and salt into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender. (I usually cook about 3 hours on high.)
Spoon chicken and vegetables into warmed tortillas and serve with toppings. This is also delicious just served on a plate, with cheese melted over and other toppings added.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHELLYNCH2002.
Cut both ends from onion, then peel, cut in half top to botton, and cut into half-circle slices. Add onion to crockpot. Cut ends from red and green bell pepper, cut in half top to bottom, remove seeds and membranes, and cut into half-circle slices. (Cut up the stem and bottom end too.) Add bell peppers to crockpot.
Squeeze lime juice over chicken, onions, and peppers in crockpot. In a small bowl stir chili powder, cumin and salt into chicken broth. Pour over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender. (I usually cook about 3 hours on high.)
Spoon chicken and vegetables into warmed tortillas and serve with toppings. This is also delicious just served on a plate, with cheese melted over and other toppings added.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHELLYNCH2002.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 2.3 g
- Cholesterol: 88.4 mg
- Sodium: 189.8 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.4 g
- Protein: 35.9 g
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