Crockpot Chicken Fajitas
- 1 1/2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese
- ½ cup prepared salsa, jarred or homemade
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bell peppers, any color
- 1 onion
- 1 lime cut into wedges
- Cilantro Lime Cauliflower Rice, for serving
Preparation time 10mins
Cooking time 370mins
Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker.
Slice the bell peppers and onion into strips and add to the slow cooker.
Cover and cook on high for 3 hours or low for 6 hours, or until chicken is cooked through and shreds easily.
Shred the chicken with 2 forks and and squeeze the lime over the fajitas.
Stir well to combine the mixture.
Spoon the fajitas over prepared cauliflower rice and top with any additional toppings you like, such as avocado, cheese, and sour cream.
Every slow cooker cooks differently. Adjust the cooking time as needed and cook chicken until it easily shreds with a fork.