Go Back
Crockpot Chicken Fajita Rice Bowls with Peppers and Onions
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 3 bell peppers, sliced into strips
  • 1 large onion, sliced
  • 2 tablespoons fajita seasoning
  • 1/2 cup chicken broth
  • 1 cup salsa
  • 4 cups cooked white rice, for serving
  • Lime wedges and chopped cilantro, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the sliced bell peppers and onion on top of the chicken.
  • Sprinkle the fajita seasoning over the vegetables and chicken.
  • Pour the chicken broth and salsa evenly across the top.
  • Cover and cook on low for 6 hours until the chicken is tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together.
  • Divide the cooked rice into four bowls and top each with the chicken mixture.
  • Serve with lime wedges and chopped cilantro.

Notes

Portion the rice and chicken mixture into separate containers right after cooking so the rice stays fluffy during storage. Reheat individual bowls in the microwave with a splash of water to keep the chicken moist. If you want more heat, stir in a pinch of chili flakes with the fajita seasoning before cooking.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board