Ingredients
Scale
- 1 pound of chicken breasts or beef strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Tortillas, for serving
Instructions
- Slice the chicken or beef into thin strips; prepare the bell peppers and onions by cutting into strips.
- In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper. Mix well.
- Place the sliced meat in the crockpot. Top with sliced peppers and onions. Drizzle with olive oil and sprinkle with spice mixture. Squeeze lime juice over everything.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until meat is tender and vegetables are cooked.
- If using chicken breasts, shred the cooked chicken and stir everything to combine.
- Serve the fajitas on warm tortillas, garnished with fresh cilantro and your favorite toppings.
Notes
- Use fresh ingredients for optimal flavor.
- Adjust spice levels by adding hot sauce or cayenne pepper.
- For more tender meat, cook on low for the full 6 hours.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg