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96% would make again

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 (910 g), sliced in half
  • 2 tablespoons taco seasoning
  • salt, to taste
  • pepper, to taste
  • 4 garlics, minced
  • 1 lime, juiced
  • 1 can diced tomato, drained
  • 4 cups brown rice (920 g), cooked


  • sour cream
  • guacamole
  • fresh cilantro
  • shredded cheese

Nutrition Info

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    Calories 645
    Fat 7g
    Carbs 95g
    Fiber 5g
    Sugar 3g
    Protein 45g

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!