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Keto Crockpot Chicken Fajita Bowls - Easy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs, if you prefer)
  • 3 bell peppers (mixed colors), sliced into strips
  • 1 large yellow onion, thinly sliced
  • 1 (10-ounce) can diced tomatoes with green chiles (look for no added sugar)
  • 2 tablespoons olive oil (or avocado oil)
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 to 1 teaspoon sea salt, to taste
  • 1/2 teaspoon black pepper
  • 1 lime, juiced (plus extra wedges for serving)
  • 1/4 cup fresh cilantro, chopped (optional)
  • Cauliflower rice or shredded lettuce
  • Avocado slices or guacamole
  • Sour cream or full-fat Greek yogurt
  • Shredded cheese
  • Fresh salsa or pico de gallo (no sugar added)
  • Jalapeño slices

Method
 

  1. Prep the veggies: Slice the peppers and onion into thin strips. Add them to the bottom of the slow cooker.
  2. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  3. Season the chicken: Place the chicken on top of the veggies. Drizzle with olive oil, sprinkle the spice mix evenly over the chicken, and pour the diced tomatoes with green chiles around the sides.
  4. Slow cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily shreds.
  5. Shred and finish: Remove the chicken, shred with two forks, and return it to the slow cooker. Stir in the lime juice and cilantro. Taste and adjust salt if needed.
  6. Build your bowls: Spoon the chicken and veggies over cauliflower rice or greens. Top with avocado, sour cream, cheese, salsa, and jalapeños as desired.