Crockpot Chicken Fajita Bowls with Avocado
Tender chicken breasts slow-cooked with bell peppers and onions, served over cauliflower rice with a creamy avocado topping. This mexican-inspired slow cooker (low-carb) ready in about 275 minutes pairs trimmed chicken breasts, large, sliced 1/4 inch thick onion, minced garlic 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1.25 lbs, trimmed chicken breasts
- 2 large, mixed colors, sliced 1/4 inch thick bell peppers
- 1 large, sliced 1/4 inch thick onion
- 4 cloves, minced garlic
- 1 tsp cumin
- 1/2 cup chicken broth
- 4 cups, fresh or frozen cauliflower rice
- 1, diced avocado
- 1, quartered lime
- 1 tbsp avocado oil
Instructions
- Step 1: Pat 1.25 lbs chicken breasts dry, then season with 1 tsp cumin, pressing to adhere.
- 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.
- 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.
- Step 4: Cover and cook on LOW for 4 hours until chicken is cooked through and tender.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crockpot Chicken Fajita Bowls with Avocado take to make?
Total time is about 275 minutes (20 min prep + 255 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crockpot Chicken Fajita Bowls with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed chicken breasts from drying out.
Can I substitute ingredients in Crockpot Chicken Fajita Bowls with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crockpot Chicken Fajita Bowls with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crockpot Chicken Fajita Bowls with Avocado low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
