Recipe: Crock Pot Chicken Fajitas


Not only is this a fix-it-and-forget-it, family-friendly kind of dinner, but it is fairly low in calories, too. Just go light on some of the toppings when assembling. And for your added convenience, already cleaned and prepped vegetables can be found in the produce section of most grocery stores these days, saving you even more time!


  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium green bell pepper
  • 1 medium onion
  • 1 packet taco or fajita seasoning
  • 1 lb. skinless chicken breasts (bone in or boneless)
  • ½ cup chicken broth
  • 6-8 flour tortillas
  • assorted toppings (like shredded cheese, light sour cream, guacamole, salsa, fresh cilantro)


  1. Clean and slice bell peppers and onions in ¼-inch slices. Add to the bottom of a Crockpot or other slow cooker. (If you like your peppers crisper, add later in the cooking process.)
  2. Sprinkle the taco or fajita seasoning packet over the bell peppers and onions. Add chicken breasts and chicken broth. Cover and cook on low for 4-6 hours, or on high for 3-4 hours.
  3. Remove chicken and let cool slightly. Use two forks to shred the chicken. If using chicken on the bone, discard bones after shredding. Add shredded chicken back to the slow cooker and mix with peppers and onions.
  4. Warm the flour tortillas either in the oven or the microwave. Serve with the chicken fajita mixture and your choice of toppings. Makes 4-6 servings.

Source: Simple Healthy Kitchen at

Alexandra Cronin
Alexandra Cronin is the senior editor at Plano Profile. She has a Bachelor's in English (with a concentration in Creative Writing) from Rhodes College in Memphis, TN. After graduation she wrote for The Resident magazine in London, before returning to home. She loves great coffee, good food and average wine.


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