Slow Cooker Chicken Fajitas

Serves 4 to 6


4 boneless, skinless chicken breasts (about 6 ounces each), cut into strips
2 or 3 large bell peppers, your choice of color, cut into thin strips
1 large onion, halved and thinly sliced vertically
3 cloves garlic, chopped
2 tablespoons olive oil
¼ cup low-sodium chicken broth
3 tablespoons lime juice (from 1 or 2 limes)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt (use a little more if the broth is completely unsalted)

Whole grain tortillas, diced avocado, sour cream, and salsa, for serving


  1. Put the chicken into the insert of your slow cooker. In a mixing bowl, toss together the bell peppers, onion, garlic, and oil, and place on top of the chicken.
  2. Stir together the broth, lime juice, cumin, oregano, and salt, and pour over all. Cover and cook 4 to 6 hours on LOW, 2 to 3 hours on HIGH.
  3. Serve with tortillas, avocado, sour cream, and salsa.

Naptime Notes

Naptime Recipe Serving ideas

MAKE BABY FOOD: If you’re on purees, you can whir the chicken or the peppers with a splash of the sauce, or the entire thing. Mash up some avocado, too. Everything in the recipe works well as finger food.

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