This Chicken Fajita Crockpot Recipe is Everything!
Chicken fajitas are good anytime, but toss the ingredients into a crockpot and you have a mouthwatering low carb dinner that you’ll enjoy right down to the very last bite. This chicken fajita crockpot recipe may be sinfully delicious, but it’s totally keto-friendly. It’s always nice to feel like you are indulging without any of the guilt.
It’s true that sometimes dishes taste better if your pre-cook the meat, but that’s not the case with this recipe. There is no pre-cooking required which means you can toss everything in and just wait for the amazing results. Try to contain yourself as your home fills with the incredible aroma of all the delicious spices.
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The tender chicken and fresh peppers are really what stand out in this dish. The combination yields a flavorful result that satisfies your cravings without making you feel bloated. Of course, to keep it low carb you’ll want to avoid a tortilla, but you can load the fajita mixture on a crisp lettuce leaf instead. Eating this meal is a texture experience. The crunch of fresh lettuce combined with the hearty filling is the perfect combination.
The flavor of this meal would be worth any amount of effort, but it just so happens you won’t need any with this dish. Plug in your crockpot and let it do all the work for you. Plus, the chicken will fall off your fork from cooking all day. So worth the wait!
Make no mistake that fajitas are an excellent dinner dish because they are deliciously satisfying, but you can also make this dish on a Sunday to have a few lunches for the following week. Don’t fret about the best time to eat chicken fajitas because the answer is anytime! Try this chicken fajita crockpot recipe this week and see for yourself just how delicious it is.
Servings: |
- 1 large yellow onion (sliced)
- 3 assorted bell peppers (sliced)
- 1 pound boneless chicken thighs
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- 1 head Boston Lettuce (leaves separated)
- 1 lime (cut into wedges)
- salt and pepper
- Combine the onions and peppers in the bottom of a crockpot.
- Add the chicken thighs over top and sprinkle with seasonings.
- Pour in the chicken broth then cover and cook on low heat for 4 to 6 hours until the chicken is done and the vegetables are tender.
- Remove the chicken to a cutting board and shred by hand.
- Serve the chicken and vegetables in lettuce wraps with fresh lime wedges.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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