INGREDIENTS
- 1 1/2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese cubed
- 1/2 cup 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
INSTRUCTIONS
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Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker.
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Slice the bell peppers and onion into strips and add to the slow cooker.
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Cover and cook on high for 3 hours or low for 6 hours, or until chicken is cooked through and shreds easily.
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Shred the chicken with 2 forks and and squeeze the lime over the fajitas.
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Stir well to combine the mixture.
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Spoon the fajitas over prepared cauliflower rice and top with any additional toppings you like, such as avocado, cheese, and sour cream.
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Serve hot.
TIPS & NOTES:
Every slow cooker cooks differently and yours might run hotter or colder than mine. Adjust the cooking time as needed and cook chicken until it easily shreds with a fork.
Nutrition information does not include cauliflower rice.