Description
These Crockpot Chicken Fajitas are a simple, hands-off way to enjoy a flavorful Tex-Mex favorite. Tender chicken breasts, colorful bell peppers, and onions simmered in a blend of spices make for a delicious and healthy meal. Perfect for busy weeknights or meal prep!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 3 bell peppers (red, yellow, green), thinly sliced
- 1 large onion, thinly sliced
- 1 (14.5 oz) can diced tomatoes (with green chilies if preferred)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup chicken broth or water (optional, for extra moisture)
- Warm tortillas (for serving)
- Optional toppings: sour cream, shredded cheese, guacamole, salsa, fresh cilantro
Instructions
- Prepare the Ingredients:
- Place the sliced bell peppers and onions in the bottom of the crockpot.
- Add the Chicken:
- Lay the chicken breasts on top of the vegetables. Sprinkle with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Add the Tomatoes and Garlic:
- Pour the diced tomatoes over the chicken and sprinkle with minced garlic. If you prefer juicier fajitas, add 1/4 cup chicken broth or water.
- Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken:
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine with the vegetables and juices.
- Finish with Lime Juice:
- Squeeze fresh lime juice over the mixture and stir.
- Serve:
- Serve the chicken fajita mixture in warm tortillas with your favorite toppings.
Notes
- You can substitute chicken with beef or pork for a variation.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.