Description

These Crockpot Chicken Tacos are a delightful combination of tender chicken, colorful veggies, and zesty salsa. Perfect for a quick dinner, they burst with flavor and are easy to prepare, making them an ideal choice for busy weeknights.

Ingredients

Scale

2¼ pounds chicken breasts boneless skinless
1½ oz packets fajita seasoning mix
1 cup salsa
3 large bell peppers (mix of colors) deseeded and thickly sliced
1 large red onion halved and thickly sliced
1 lime juiced
fresh cilantro for garnish

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Instructions

Start by placing the chicken breasts at the bottom of a slow cooker pot. Sprinkle the fajita seasoning over the chicken, then add the salsa.
Cover the slow cooker with its lid and cook on LOW for 4-6 hours, or on HIGH for 3-4 hours until the chicken is thoroughly cooked and tender.
In the last hour of cooking, add the thickly sliced peppers and onions. Squeeze fresh lime juice on top, cover, and continue cooking until the vegetables reach your preferred tenderness.
Once cooked, carefully remove the chicken breasts and place them on a chopping board. Slice them into strips or shred them using two forks, then return the chicken to the slow cooker and stir with the bell peppers.
Finally, garnish with fresh chopped cilantro before serving with flour tortillas and your favorite sides. Enjoy!

Notes

Feel free to customize the recipe by adding other vegetables like zucchini or corn.
For a spicier kick, consider adding jalapeños to the slow cooker.
Serve with toppings like avocado, cheese, or sour cream for extra flavor.

Nutrition

Serving Size: 1 taco
Calories: 320
Sugar: 3g
Sodium: 730mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg