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two small corn tortillas filled with cooked shredded chicken breast and soft red and green bell pepper strips with onion on a plain plate, with no cheese, sour cream, rice or garnish
Melissa Hart

Crockpot Chicken Fajitas

Keep the peppers out until the chicken has had its head start, or they'll collapse long before the meat is ready to pull apart. These fajitas use whole breast pieces, a small amount of tomato and late-added pepper strips so the tortillas hold chicken and vegetables instead of a ladleful of cooking liquid. Lift the filling with tongs and leave the excess broth in the crock. Warm tortillas bend around that filling without splitting down the middle. Estimated calories: about 370 per serving, including everything listed.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 bell peppers sliced into 1/2-inch strips
  • 1 medium yellow onion sliced
  • 1/2 cup crushed tomatoes
  • 2 tbsp lime juice divided
  • 1 tsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 8 small corn tortillas about 50 calories each

Method
 

  1. Stir crushed tomatoes, 1 tablespoon lime juice, oil, chili powder, cumin, salt and pepper in a 4-quart slow cooker. Add onion and chicken breasts and turn to coat.
  2. Cover and cook on high for 2 hours. Arrange pepper strips around the chicken and cover again.
  3. Cook on high for 45 to 60 minutes more until the chicken reaches 165°F and the peppers are tender but still hold strips.
  4. Lift chicken onto a plate, rest for 5 minutes and pull into thick shreds with two forks. Toss with the peppers and remaining lime juice, using tongs to leave excess liquid behind.
  5. Warm tortillas in a dry skillet over medium heat for 20 to 30 seconds per side.
  6. Divide the drained chicken and vegetables among 8 tortillas and serve 2 per portion.