Slow Cooker Chicken Fajitas
Enjoy these slow-cooked fajitas that are bursting with Mexican spices and are made with fresh ingredients.
Servings: 6 people
Calories: 364kcal
Ingredients
Rub Ingredients
- 1 teaspoon chili powder
- 1 teaspoon hot smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white or black pepper
- 1/2 teaspoon cayenne
Fajita Ingredients
- 2 boneless and skinless chicken breasts large pieces
- 1 tablespoon olive oil divided
- 14 1/2 ounces tomatoes with green chilies can, organic
- 1 orange bell pepper sliced into 1 inch pieces
- 1 red bell pepper sliced into 1 inch pieces
- 1 yellow bell pepper sliced into 1 inch pieces
- 1 white onion large, sliced into 1/2 inch pieces
- 1 recipe for Clean Eating Whole Wheat Tortillas
Instructions
- Combine all of the rub ingredients in a pie plate.
- Rub chicken breasts on both sides with 2 teaspoons of olive oil. Dredge chicken breasts on both sides with the blackening spice. Discard any remaining rub.
- In a 4-5 quart slow cooker, layer half of the tomatoes, peppers, and onions. Top with chicken breasts. Top with remaining tomatoes, peppers, and onions.
- Cover and cook on high heat for 3-4 hours, or on low for 4-6 hours, or until a meat thermometer inserted in the chicken registers at least 165 degrees.
- Serve on wheat tortillas with cilantro, lime wedges, and avocado.
Nutrition
Serving: 1fajita | Calories: 364kcal | Carbohydrates: 29g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 480mg | Fiber: 6g | Sugar: 5g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11