Slow-Cooked Chicken Fajita

These slow cooker chicken fajitas require about 5 minutes of hands-on prep. Chicken breasts, sliced onions, bell peppers, and jarred salsa go into the slow cooker in the morning, and by dinner time you have tender, shreddable chicken in a rich, flavorful sauce. A squeeze of fresh lime at the end brightens everything up.

High Protein, Low Effort

At 27g of protein and only 177 calories per serving, this is one of the most efficient protein sources in the entire recipe collection. The slow cooker does all the work, which makes this a perfect training day meal. Set it up before you leave for a run, and it is ready when you get home. The chicken stays moist because it cooks low and slow in the salsa, which also acts as the seasoning so you do not need to add a long list of spices.

Serving and Storage

Serve the shredded chicken in tortilla wraps, over rice, in a burrito bowl with beans and avocado, or on top of a salad. The recipe makes six generous servings, so it is ideal for meal prepping multiple lunches or dinners at once. The chicken and sauce store well in the refrigerator for up to four days and freeze for up to three months.

Tortilla chips, avocado, salsa, and lime wedges make excellent accompaniments. For a higher carb meal around a long run, serve it with both rice and a tortilla. On rest days, a simple side salad is enough.