Easy Crock Pot Chicken Fajitas with Green Chiles
Chicken breasts, peppers, and onion slow cooked with taco seasoning and tomatoes with green chiles, shredded and served in tortillas.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 large onion sliced
- 2 bell peppers sliced into strips
- 2 tbsp taco seasoning about 1 packet
- 1 can (10 oz) diced tomatoes with green chiles undrained
- 1 tbsp lime juice
- 12 small flour tortillas warmed
- shredded cheese, sour cream, avocado, and cilantro optional toppings
Instructions
Cooking
- Spread the sliced onion over the bottom of a 6-quart slow cooker and lay the chicken breasts on top in a single layer.
- Sprinkle the taco seasoning over the chicken and pour the undrained can of tomatoes with green chiles over everything.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, scattering the pepper strips over the chicken for the last hour. The chicken is done at 165 degrees F in the center of a breast.
- Move the chicken to a cutting board and shred with two forks.
- Return the chicken to the pot, stir in the lime juice, and let it sit on warm for a few minutes.
- Warm the tortillas and fill them with the chicken and vegetables. Add toppings as you like.
Notes
Nutrition values are an estimate for 2 small flour tortillas per serving without optional toppings. Cook time is for LOW (4 to 5 hours); HIGH takes 2 to 3 hours. Check large breasts early. Leftover filling keeps up to 4 days in the refrigerator.