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Slow Cooker Chicken Fajita Bowls

by Hannah Williams


for 8 servings

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 lb
    chicken breast, sliced in half (910 g)
  • 2 tablespoons
    taco seasoning
  • salt, to taste
  • pepper, to taste
  • 4 garlics, minced
  • 1 lime, juiced
  • 1 can diced tomato, drained
  • brown rice, cooked


  • sour cream
  • guacamole
  • fresh cilantro
  • shredded cheese
    Calories 208
    Fat 4g
    Carbs 5g
    Fiber 1g
    Sugar 2g
    Protein 35g

Estimated values based on one serving size.



  1. In a slow cooker, place half of the bell peppers and onion.
  2. Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
  3. Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
  4. Cover and cook on high for 3 hours.
  5. Remove chicken from the slow cooker, shred, and return to slow cooker.
  6. Cover until heated through.
  7. Serve over brown rice with sour cream, guacamole, shredded cheese and cilantro.
  8. Enjoy!




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