Description
This Chicken Fajita Crockpot Recipe offers a flavorful, hands-off way to prepare tender, juicy chicken combined with sautéed bell peppers and onions, all cooked slowly in a savory Rotel and honey mixture. Perfect for an easy weeknight meal, the slow cooker method ensures the chicken is infused with bold Mexican-inspired seasonings, ready to be shredded and served with fresh lime juice on soft tortillas or enjoyed on its own.
Ingredients
Scale
Main Ingredients
- 1 (10 oz) can of Rotel diced tomatoes and green chilies
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 3 cups sliced bell peppers (cut into strips)
- ½ cup diced onion
- 2 lbs boneless skinless chicken breasts
- ¼ cup low sodium taco seasoning
- Limes for serving
Instructions
- Prepare the sauce: In a 6-8 quart crockpot, combine the can of Rotel, honey, and minced garlic. Stir gently to mix the ingredients thoroughly to create the flavorful base for the fajitas.
- Layer the vegetables: Evenly distribute the sliced bell peppers and diced onions over the Rotel mixture in the crockpot to form a vegetable layer that will steam and soften during cooking.
- Add and season the chicken: Place the boneless skinless chicken breasts on top of the vegetables. Sprinkle the low sodium taco seasoning evenly over the chicken to coat each piece, enhancing the flavor as it cooks.
- Cook the chicken: Cover the crockpot and cook on low for 6 to 8 hours, or on high for 4 hours, until the chicken reaches an internal temperature of at least 165°F and is tender enough to shred easily.
- Shred and combine: Using forks or a shredding tool, shred the cooked chicken directly in the crockpot and mix it well with the peppers, onions, and Rotel mixture to evenly distribute flavors.
- Serve: Serve the shredded chicken fajitas warm on soft tortillas or on their own with a squeeze of fresh lime juice for added zest and brightness.
Notes
- For best results, ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Feel free to add extra vegetables like sliced jalapeños or strips of zucchini for more variety and heat.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- This recipe is ideal for meal prepping and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serving suggestion: top with fresh cilantro, sour cream, or shredded cheese for additional flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 6g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
