Healthy Chicken Fajita Bowls

Chicken Fajita BowlsI’m always looking for new crockpot recipes to work into our dinner rotation and this healthy chicken fajita bowls came together in no time, all with ingredients you probably already have in your fridge. It made a lot, which was perfect to have on hand for leftovers. I used the chicken on top of salads or burrito bowls for multiple, easy lunches last week.

Use any and all of your favorite burrito bowl toppings. Brian had his over brown rice and spinach, while I had mine over quinoa and spinach. We loaded up the toppings with avocado, green onion, shredded cheese, chopped tomato and greek yogurt as a sour cream substitute.

 

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Healthy Chicken Fajita Bowls
Servings
people
Ingredients
  • 2 lbs boneless, skinless chicken breasts I used 1 lb and it was plenty
  • 1 medium yellow onion sliced thin
  • 2 medium bell peppers, thinly sliced red, yellow, green or orange
  • 1 16 oz jar of salsa
  • 1 lime juiced
Servings
people
Ingredients
  • 2 lbs boneless, skinless chicken breasts I used 1 lb and it was plenty
  • 1 medium yellow onion sliced thin
  • 2 medium bell peppers, thinly sliced red, yellow, green or orange
  • 1 16 oz jar of salsa
  • 1 lime juiced
Instructions
  1. Add the chicken, onion, bell peppers and 2/3 the jar of salsa to the crockpot. Stir to combine.
  2. Cook on low for 6 hours or high for 4 hours (I always cook slow if I have the time)
  3. Shred the chicken in the crockpot with two forks.
  4. Add in remaining salsa, if desired, and the fresh lime juice. Stir to evenly mix and enjoy!
Recipe Notes
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