Ingredients
Scale
- 1 pound boneless skinless chicken breasts, sliced
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 8 small flour tortillas
Instructions
- Place the sliced chicken, bell peppers, onion, and garlic into the slow cooker.
- Sprinkle with chili powder, cumin, paprika, oregano, salt, and black pepper.
- Stir to combine and cook on low for 4-6 hours or on high for 2-3 hours.
- Shred the chicken slightly with a fork before serving and sprinkle with cheese.
- Warm tortillas and serve the fajita mixture wrapped in tortillas. Garnish with fresh cilantro if desired.
Notes
- You can add sliced jalapenos for extra spice.
- Serve with sour cream, salsa, or lime wedges for added flavor.
- This dish can be made ahead and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg