Goatland Eatery
Crockpot Chicken Fajita Bowls
Tender chicken breasts slow-cooked with bell peppers, onions, and mild fajita seasoning, served over white rice with fresh avocado. An easy, protein-rich weeknight dinner.
- Prep
- 10 min
- Cook
- Approximately 3–4 hr on LOW
- Total
- Approximately 3 hr 10 min to 4 hr 10 min
- Servings
- 3 bowls
- Calories
- 610 per bowl
- Pan
- Slow cooker and rice cooker
Ingredients
Crockpot Chicken Fajitas
- 1½ lb boneless, skinless chicken breasts fully thawed
- 2 bell peppers any colors, sliced into strips
- ½ medium onion sliced
- ½ cup low-sodium chicken broth
- 1 packet mild fajita seasoning use according to package directions
Rice and Toppings
- 1 cup uncooked white rice
- As needed water according to rice cooker directions
- 1 avocado sliced
Instructions
- Prepare the vegetables Slice 2 bell peppers and ½ medium onion into thin strips. There is no need to sauté them first.
- Load the crockpot Place 1½ lb fully thawed chicken breasts in the slow cooker. Sprinkle with the mild fajita seasoning, following the packet directions. Add the sliced peppers and onion, then pour ½ cup low-sodium chicken broth around the chicken. No additional oil or liquid is necessary.
- Slow cook Cover and cook on LOW for approximately 3–4 hours. Begin checking around the 3-hour mark. The chicken is ready when its thickest part reaches 165°F. If it finishes early, remove it rather than continuing to cook it.
- Prepare the rice About 30 minutes before serving, cook 1 cup uncooked white rice in a rice cooker using the water amount specified by the rice or cooker instructions. It should yield about 3 cups cooked, depending on the variety.
- Finish the fajitas Remove the cooked chicken and slice or shred it. Return it to the slow cooker and gently mix with the peppers, onions, and cooking juices. If there is more liquid than you want, use a slotted spoon to serve.
- Build the bowls Divide the rice among three bowls, about 1 cup cooked rice per person. Top each bowl with one-third of the chicken and vegetables. Slice 1 avocado and divide it among the bowls. Serve immediately.
Nutrition
Estimated per complete bowl, including rice and avocado. The seasoning packet accounts for most of the sodium.
- Calories
- 610
- Total Fat
- 14 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0 g
- Cholesterol
- 165 mg
- Sodium
- 680 mg
- Total Carbohydrates
- 62 g
- Dietary Fiber
- 6 g
- Total Sugars
- 6 g
- Added Sugars
- 2 g
- Protein
- 57 g
Nutrition Assumptions
- Three equal bowls. Each includes one-third of 1½ lb raw, unbrined chicken breast and about 1 cup cooked white rice (158 g). Rice is cooked in plain water.
- Two medium peppers (about 238 g total), half a medium onion (55 g), and one avocado (150 g edible flesh) are divided among the bowls. No oil is added.
- Seasoning estimate uses a 1 oz Old El Paso Fajita Seasoning Mix packet as a representative label: 290 mg sodium per 5 g, or about 550 mg sodium per bowl from seasoning alone. Use your mild packet’s label if it differs. Sugar is approximate because label values are rounded.
- Includes all the seasoning and ½ cup low-sodium broth (assumed 70 mg sodium total). Leaving cooking juices behind can lower sodium. Chicken, broth, avocado size, and cooked rice yield can change the estimate.
A Note From the Kitchen
I like being able to get dinner started and then get back to work. I slice the peppers and onion, season the chicken, add a little broth, and let the crockpot do the cooking. When dinner gets close, I start the rice cooker. Then all that’s left is to slice the avocado and build the bowls.