Easy Crockpot Chicken Fajita Shreds
This simple slow-cooker recipe yields incredibly tender, flavorful shredded chicken with all the classic fajita seasonings. It's a perfect, customizable meal that's naturally low-carb and diabetic-friendly.
Ingredients
Protein:
- 3 1/3 pounds approx. 53.3 oz boneless, skinless chicken breasts
Fresh Produce:
- 4 bell peppers assorted colors, thinly sliced
- 1 large yellow onion thinly sliced
- 1 1/3 tablespoons fresh lime juice from about 2/3 of a large lime, or 1 tablespoon + 1 teaspoon
Pantry & Spices:
- 1 14.5-ounce can fire-roasted diced tomatoes with green chilies, undrained
- 3 1/3 teaspoons garlic powder
- 2 2/3 teaspoons chili powder
- 1 1/3 teaspoons kosher salt
- 1 1/3 teaspoons onion powder
- 1 teaspoon ground cumin
- 2/3 teaspoon freshly ground black pepper
- 1/2 teaspoon chipotle powder
- 1/3 teaspoon smoked paprika
- 1 bay leaf
For Serving (Suggestions) :
- Low-carb tortillas or large lettuce leaves for wraps
- Sour cream or plain Greek yogurt
- Guacamole
- Sugar-free salsa
- Shredded Monterey Jack or cheddar cheese
Instructions
- Pat the chicken breasts dry and place them in the bottom of a large slow cooker.
- In a small bowl, whisk together the garlic powder, chili powder, kosher salt, onion powder, ground cumin, black pepper, chipotle powder, and smoked paprika. Evenly sprinkle this spice mixture over all sides of the chicken breasts.
- Pour the entire can of undrained fire-roasted diced tomatoes with green chilies over the seasoned chicken. Add the bay leaf to the pot.
- Cover the slow cooker with its lid. Cook on the LOW setting for 5-6 hours, or on the HIGH setting for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
- Approximately 30-45 minutes before the total cooking time is complete, add the sliced bell peppers and onion to the slow cooker, distributing them over and around the chicken. Re-cover and continue cooking until the vegetables have softened to your liking (30 minutes for slightly crisp, 45 minutes for softer).
- Once cooking is finished, carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board or in a large bowl. Discard the bay leaf from the slow cooker.
- Using two forks, shred the cooked chicken to your desired consistency.
- Return the shredded chicken to the slow cooker, along with any accumulated juices and the cooked vegetables. Stir in the fresh lime juice until everything is well combined.
- Serve the chicken fajita shreds warm. Offer with low-carb tortillas or lettuce wraps, and your favorite toppings such as sour cream, guacamole, salsa, and shredded cheese.
Notes
- Chicken Variety: While boneless, skinless chicken breasts keep the dish lean, you can substitute boneless, skinless chicken thighs for an even juicier result; cooking times should remain similar but always ensure chicken is cooked through.
- Adjusting Heat: The chipotle powder provides a gentle, smoky warmth. If you prefer a spicier dish, consider adding a pinch of cayenne pepper to the spice blend or include some sliced jalapeños with the bell peppers during the last stage of cooking.
- Storage: Leftover chicken fajita shreds can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for up to 3 months; thaw in the refrigerator before reheating.
- Calories: 285 kcal
- Protein: 45.8 g
- Total Fat: 5.6 g
- Saturated Fat: ~1.5 g (estimated based on chicken breast)
- Trans Fat: 0 g
- Polyunsaturated Fat: ~1.3 g (estimated)
- Monounsaturated Fat: ~2.0 g (estimated)
- Cholesterol: ~122 mg (primarily from chicken)
- Sodium: ~535 mg (This can vary significantly based on the sodium content of your canned tomatoes and the type/amount of kosher salt used. Using low-sodium canned goods can reduce this considerably.)
- Total Carbohydrates: 11.2 g
- Dietary Fiber: 2.5 g
- Total Sugars: ~4.5 g (naturally occurring from vegetables and tomatoes; no added sugars in the core recipe)
- Net Carbohydrates: 8.7 g
- Potassium: ~850-950 mg (significant contribution from chicken, tomatoes, and vegetables)
- Vitamin C: Good source from bell peppers.
- Iron: Moderate amount from chicken and vegetables.
- Vitamin A: From bell peppers.