Crockpot Chicken Fajita Bowls with Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked with bell peppers and onions, served over cauliflower rice with a creamy avocado topping. This Mexican-inspired slow-cooker recipe (low-carb), ready in about 275 minutes, pairs chicken breasts, bell peppers, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 255 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.25 lbs chicken breasts dry, then season with 1 tsp cumin, pressing to adhere.
  2. Step 2: Heat 1 tbsp avocado oil in a skillet over medium-high heat, sear chicken for 2 minutes per side until golden, transferring to the slow cooker.
  3. Step 3: Add 2 sliced bell peppers and 1 sliced onion around the chicken, then sprinkle with 4 minced garlic cloves and 1/2 cup chicken broth.
  4. Step 4: Cover and cook on LOW for 4 hours until chicken is cooked through and tender.
  5. Step 5: Shred the chicken with two forks, then stir in 4 cups cauliflower rice and cook uncovered on HIGH for 15 minutes until rice is tender and liquid evaporates.
  6. Step 6: Serve hot topped with 1 diced avocado and a squeeze of lime juice from 1 quartered lime, with extra lime wedges on the side.

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