Ingredients

• 500g boneless skinless chicken breasts or thighs
• 2 bell peppers, sliced
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• 1 tablespoon fresh lime juice
• Flour or corn tortillas

Optional Toppings

• Sour cream
• Guacamole
• Pico de gallo
• Salsa verde
• Shredded cheese
• Fresh cilantro
• Jalapeños
  Instructions

1. Place chicken into the crockpot.
2. Add sliced peppers and onions.
3. Sprinkle fajita seasoning evenly over everything.
4. Add garlic, olive oil, and lime juice.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
6. Remove chicken and shred with two forks.
7. Return chicken to the crockpot and stir well.
8. Let sit for 5 minutes before serving.
9. Serve in warm tortillas with your favorite toppings.

Notes

• Do not add extra broth or water.
• Chicken thighs stay juicier during long cooking times.
• Fresh lime juice gives the best flavor.
• Warm tortillas before serving for better texture.

Storage

• Refrigerate leftovers for up to 4 days.
• Freeze for up to 2 months.
• Reheat gently on the stovetop or microwave.

Nutrition Estimate (Per Serving)