Easy Crockpot Chicken Fajitas (Print View)
Tender chicken and peppers slow-cooked with Mexican spices for an easy, satisfying meal.
# What You'll 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:
01 - Place the sliced bell peppers and onion in the bottom of the slow cooker.
02 - Lay the chicken breasts or thighs evenly over the vegetables.
03 - Sprinkle all the spices, salt, and pepper evenly over the chicken.
04 - Pour the drained diced tomatoes over everything.
05 - Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
06 - Remove the chicken from the slow cooker and shred it using two forks.
07 - Return the shredded chicken to the slow cooker and mix with the vegetables and juices. Serve the fajita mixture in warm tortillas. Top with cilantro, a squeeze of lime, and your favorite toppings.
# Expert Suggestions:
01 -
- The cleanup is literally one pot, and your stove stays completely free
- Chicken stays impossibly tender without any hovering or checking
02 -
- Soggy tortillas happen when you steam them in the microwave, so warm them in a dry skillet instead
- Draining the tomatoes really does matter, unless you want soup instead of fajitas
03 -
- Cooking on high for 2 hours works in a pinch, but low and slow yields better texture
- Add sliced jalapeños during the last hour if you want a serious kick without overwhelming everyone