Slow Cooker Chicken Fajitas

A chicken fajita on a cream colored plate with salsa, plain Greek yogurt, and cheese and a slice of lime.

These Slow Cooker Chicken Fajitas are SO flavorful! They will be your new favorite crock pot recipe. Simply toss all ingredients in set it and forget it! This is the perfect healthy weeknight dinner idea the whole family will LOVE!

Course Appetizer, Main Course

Cuisine Mexican

Diet Low Fat

Prep Time 10

Cook Time 3

Total Time 3 10

Servings people

Calories 165kcal

Author Jillian Schneider

Equipment

Crock Pot
panini press optional

Ingredients

2 lb chicken breasts boneless, skinless, fat cut off
1 14.5 oz can of diced tomatoes no salt added
½ white onion sliced and diced
4 cloves of garlic minced
1 tbsp cumin
1 tbsp chili powder
1 tsp smoked paprika
1 tsp oregano
salt to taste
ground black pepper to taste
½ tbsp pure honey
1 package whole wheat wraps
1 package reduced fat shredded cheddar or mexican blend cheese
1 container plain greek yogurt topping/optional
⅓ cup salsa
3 whole bell peppers stems removed, seeded, and sliced into strips. You can choose any color. I like having a different variety of colors to make the final product look more appetizing.
½ lime juice squeezed out

Instructions

Step 1 - Pour half of the can of diced tomatoes into the bottom of the crockpot. Top with sliced peppers and onions.
Step 2 - Place chicken on top of vegetables and coat evenly with the oregano, cumin, chili powder, smoked paprika, and minced garlic.
Step 3 - Then top evenly with salsa and the remaining half of the can of diced tomatoes. Set the slow cooker on high for 2 - 3 hours or on low for 3 - 4 hours.
Step 4 - Mix the honey and lime juice in a small mixing bowl and pour into the slow cooker. Using 2 forks shred the chicken.
Step 5 - Assemble your fajitas. I love my panini press so I use that to make my fajitas, but you don't need one. You can easily roll the chicken mixture inside a tortilla with some cheese or your choice of topping.
Optional - Heat a panini press and place the fajita inside. Close and cook until crispy on the outside. If you do not own a panini press you can use a pan and lightly spray with cooking spray and crisp each side pressing down with a spatula and flipping after about 2 minutes.
Tip - Serve with salsa and plain greek yogurt for dipping!

Notes

Can you use frozen chicken?

Yes, you can! The cooking time will just be longer.

How do you store leftovers?

Store leftovers in an airtight container in the fridge for up to 5 days. They can be easily reheated in the microwave.

Greek yogurt or sour cream?

You can't have chicken fajitas without that sour cream taste to smear all over each piece. When I first decided that I wanted to become a health nut I discovered that plain Greek yogurt tastes exactly like sour cream.

The comparisons between the two are as follows: Four ounces of plain Greek yogurt has only 130 calories, 5 grams of carbohydrates, 11 grams of fat, and 4 grams of protein, compared to only one tbsp of sour cream, which has 208 calories, 6 grams of carbohydrates, 19 grams of fat, and only 2 grams of protein.

How can the kids help?

Using a kid-friendly knife have them cut your peppers into julienne pieces. I took a cooking class in college so I am an expert in the types of cuts a vegetable can be cut into. A julienne cut slices food into thin, uniform strips.

They can help you measure all the ingredients and add them to the slow cooker.

Show them how to use a handheld juice squeezer to extract the lime juice. They can also squeeze one using their hands.

Nutrition