Ingredients
Scale
- 24 oz salsa
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 large yellow onion (thinly sliced)
- 6 garlic cloves (minced)
- 2 lb chicken breast (sliced into 1-inch strips)
- 1 packet fajita seasoning
- 2 tbsp lime juice
- 1 teaspoon chili powder
Instructions
- Slice the chicken breasts into 1-inch strips and set aside. Slice all bell peppers, onion, and mince the garlic.
- Pour half of the salsa into the crockpot. Layer half of the peppers, half of the onion, and all of the garlic over it.
- Add the chicken on top, then sprinkle fajita seasoning and chili powder evenly over the chicken.
- Top with remaining salsa, peppers, and onions. Drizzle lime juice over everything and gently stir once.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken reaches 165°F.
- Shred the chicken directly in the crockpot using forks and mix with the juices. Keep warm until serving.
Notes
- Serve with tortillas, rice, or lettuce wraps.
- Add sour cream, cheese, or avocado for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 1025
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 95 g
- Cholesterol: 210 mg