Crockpot Chicken Fajitas
Creamy, juicy, and packed with sizzling fajita flavor, these Crockpot Chicken Fajitas are the lazy-weeknight dinner that tastes like a fiesta.
Servings: 4 servings
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts Whole
- 3 pieces Bell peppers Red, yellow, green, sliced into 1/4-inch strips
- 1 large Onion Sliced into thin rings or half-moons
- 14.5 ounces Diced tomatoes 1 can, drained
- 2 cloves Garlic Minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt Adjust to preference
- 0.25 teaspoon Black pepper Adjust to preference
- 2 tablespoons Lime juice Freshly squeezed from 1 lime
- 2 tablespoons Fresh cilantro Chopped, for garnish
- 8 small Tortillas Warmed, for serving
- Favorite toppings Sour cream, guacamole, shredded cheese, salsa (amounts as desired)
Instructions
- Place sliced onions and bell peppers at the bottom of the slow cooker, spreading them into an even layer.
- Add chicken breasts on top of the vegetables, positioning them in a single layer if possible.
- In a small bowl, mix chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper. Sprinkle the spice mix evenly over the chicken.
- Pour drained diced tomatoes over the chicken and vegetables, then drizzle the juice of 1 lime across the top.
- Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F).
- Once done, remove the chicken to a cutting board or plate and shred it using two forks. Return shredded chicken to the slow cooker and stir everything to coat evenly with juices and vegetables.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
- Serve hot with warm tortillas and top with cilantro, sour cream, guacamole, shredded cheese, or your favorite toppings. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. For freezing, place cooled fajita mix in freezer-safe containers for up to 3 months.