Easy Crockpot Chicken Fajitas (Print)
Tender chicken with bell peppers and onions, slow-cooked to perfection with Mexican spices.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium yellow onion, sliced
→ Spices & Seasonings
06 - 1 (14.5-oz) can diced tomatoes, drained
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes
→ To Serve
15 - Warm corn or flour tortillas
16 - 1/2 cup chopped fresh cilantro
17 - Lime wedges
18 - Sliced avocado, sour cream, shredded cheese
# How To Make It:
01 - Arrange the sliced bell peppers and onion evenly across the bottom of the slow cooker insert.
02 - Place the chicken breasts or thighs in a single layer over the bed of vegetables.
03 - Distribute the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken surface.
04 - Pour the drained diced tomatoes over the seasoned chicken and vegetables. Cover with the lid and cook on low setting for 4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
05 - Transfer the cooked chicken to a cutting board and shred using two forks. Pull the meat apart along its natural grain for consistent texture.
06 - Return the shredded chicken to the slow cooker and toss thoroughly with the vegetables and cooking juices. Serve immediately in warm tortillas, garnished with fresh cilantro, lime juice, and desired toppings.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Leftovers actually taste better the next day as the spices continue to meld
- Everyone can customize their own perfect fajita at the table
02 -
- Dont be tempted to add extra liquid, the vegetables release plenty of moisture as they cook down
- Four hours on low is the sweet spot, anything longer and the chicken might start to dry out despite the liquid
- Skip the optional red pepper flakes if serving kids or anyone sensitive to heat
03 -
- Slice your peppers and onions slightly thicker than you normally would since they'll shrink during cooking
- Use a liner in your slow cooker for cleanup that takes literally ten seconds