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Delicious Crockpot Chicken Fajitas served on a plate with colorful peppers and tortillas
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Crockpot Chicken Fajitas

Juicy chicken, peppers, and onions slow-cooked to perfection, all wrapped in warm tortillas with your favorite toppings.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main
Cuisine: Tex-Mex
Keyword: Easy
Servings: 4 servings

Equipment

  • Slow Cooker

Ingredients

Main Ingredients

  • 1.5 lbs Boneless, skinless chicken breasts
  • 3 Bell peppers (red, yellow, green), sliced
  • 1 large Onion, sliced
  • 1 can Diced tomatoes, drained (14.5 oz)
  • 2 cloves Garlic, minced
  • 1 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 0.5 tsp Dried oregano
  • Salt and black pepper, to taste
  • 1 Juice of 1 lime
  • Fresh cilantro, for garnish
  • Tortillas and your choice of toppings, for serving e.g., sour cream, guacamole, shredded cheese, pico de gallo

Instructions

  • Layer the sliced onions and bell peppers evenly at the bottom of your slow cooker.
  • Arrange the chicken breasts on top of the veggies. Sprinkle the chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper directly onto the chicken.
  • Pour the drained diced tomatoes over the seasoned chicken and squeeze the juice of one lime.
  • Cover and cook on low for 6 hours or high for 3 hours.
  • Once cooked, use two forks to shred the chicken right in the crockpot. Stir the shredded meat together with the veggies and juices.
  • Spoon generous portions of the fajita mixture into warm tortillas. Top with fresh cilantro and any extra toppings you love.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave.