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High Protein Crockpot Chicken Fajitas

High Protein Crockpot Chicken Fajitas

Tender, flavorful chicken fajitas made effortlessly in the slow cooker. Packed with protein and perfect for a healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

Fajita Ingredients
  • 2.5 lbs boneless, skinless chicken breasts trimmed
  • 1 large onion sliced into strips
  • 3 bell peppers mixed colors, sliced into strips
  • 1 tbsp olive oil
  • 1/2 cup low sodium chicken broth
Fajita Seasoning Mix
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano dried
  • 1/2 tsp cayenne pepper optional, for heat
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
For Serving
  • 8 whole wheat tortillas warm
  • 1/2 cup Greek yogurt plain, as a sour cream substitute
  • 1/4 cup fresh cilantro chopped

Method
 

Instructions
  1. In a small bowl, whisk together all the seasoning ingredients: chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper.
  2. Place the chicken breasts in the bottom of the slow cooker. Season liberally with about two-thirds of the prepared fajita seasoning mix, ensuring both sides are coated.
  3. In a separate bowl, toss the sliced onions and bell peppers with the remaining one-third of the seasoning mix and the olive oil. Spread the vegetables evenly over the chicken in the slow cooker.
  4. Pour the low sodium chicken broth around the edges of the slow cooker. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is completely cooked through and easily shreddable.
  5. Remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken mixture. Return the shredded chicken to the slow cooker and toss everything together to coat with the juices.
  6. If the liquid in the slow cooker is too thin, you can remove the lid for the last 30 minutes of cooking to allow some moisture to evaporate. Alternatively, thicken slightly with 1 tsp of cornstarch mixed with 1 tbsp of water during the last 30 minutes of cooking.
  7. Serve the high protein chicken fajita mixture immediately on warm tortillas, topping with Greek yogurt and fresh cilantro.

Notes

This recipe is excellent for meal prepping. The nutritional information listed excludes tortillas, sour cream, and other toppings. For extra flavor, consider stirring in 2 tablespoons of fresh lime juice during the last 15 minutes of cooking.