Crockpot Chicken Fajitas Recipe

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup water or chicken broth
• 2 garlic cloves, minced
• 1 tablespoon honey
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 bell peppers, any color, sliced into strips
• 1 yellow or red onion, sliced
• Juice of 1 lime
• Flour tortillas
• Avocado
• Shredded cheese
• Plain Greek yogurt or sour cream

Instructions

1. 1

   Prepare the base: Place the chicken breasts in the bottom of the slow cooker. Add the water or chicken broth, minced garlic, honey, chili powder, paprika, salt, and pepper to create a flavorful cooking liquid that will infuse the chicken as it cooks.

2. 2

   Add vegetables: Layer the sliced bell peppers and onions on top of the chicken. This arrangement allows the vegetables to cook gently and absorb the spices and juices released during cooking.

3. 3

   Slow cook the chicken: Cover the slow cooker and cook on low for 3-4 hours or on high for 2 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C) checked with an instant-read thermometer.

4. 4

   Rest the chicken: Remove the chicken breasts from the slow cooker and allow them to rest for 5 minutes. This resting period helps redistribute the juices through the meat, keeping it moist and tender.

5. 5

   Brighten the flavor: Stir the fresh lime juice into the slow cooker with the cooked peppers and onions to enhance and freshen the flavors just before serving.

6. 6

   Shred and combine: Slice or shred the rested chicken, then return it to the slow cooker and mix it with the vegetables to fully combine the flavors.

7. 7

   Serve: Warm the flour tortillas and fill them with the chicken and vegetable mixture. Top with sliced avocado, shredded cheese, and a dollop of plain Greek yogurt or sour cream as desired.