Description
These easy Crockpot chicken fajitas feature tender shredded chicken simmered with colorful bell peppers, onions, and classic fajita seasonings. Cooked low and slow in a crockpot, this flavorful, hands-off recipe makes for a perfect effortless weeknight Mexican-inspired meal.
Ingredients
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 can (14.5 oz) diced tomatoes with green chiles, drained
Seasonings and Extras
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Flour or corn tortillas, for serving
Instructions
- Prepare the crockpot: Place the boneless, skinless chicken breasts at the bottom of the crockpot to create the base layer for cooking.
- Add vegetables and tomatoes: Layer the sliced red, green, and yellow bell peppers along with the sliced onion and drained diced tomatoes with green chiles on top of the chicken.
- Season the mixture: Drizzle olive oil evenly over the ingredients, then sprinkle chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper across the top to evenly season the dish.
- Cook the fajitas: Cover the crockpot and cook on LOW setting for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the crockpot and shred them finely with two forks to create tender chicken strips.
- Combine shredded chicken with veggies: Return the shredded chicken to the crockpot and stir well to mix with the cooked vegetables and the flavorful juices.
- Add lime juice and finish: Squeeze the fresh lime juice over the mixture and stir to incorporate a bright, fresh flavor to the fajita filling.
- Serve: Serve the warm chicken and vegetable mixture inside flour or corn tortillas with your choice of toppings such as avocado, sour cream, shredded cheese, cilantro, or salsa for a delicious meal.
Notes
- Serve these fajitas with avocado, sour cream, shredded cheese, fresh cilantro, salsa, or extra lime wedges for added flavor.
- You can substitute chicken thighs for breasts if preferred; they will yield a juicier result.
- For milder fajitas, use regular diced tomatoes instead of the ones with green chiles to reduce spice.
- Store leftover fajita mixture in an airtight container in the refrigerator for up to 4 days for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course, Mexican-Inspired
- Method: Slow Cooking
- Cuisine: Mexican
