Easy Crockpot Chicken Fajitas (Printable Version)
Tender slow cooker chicken with colorful peppers and authentic 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
# Directions:
01 - Arrange sliced bell peppers and onion evenly across the bottom of the slow cooker insert to create a bed for the chicken.
02 - Place chicken breasts or thighs in a single layer over the vegetables, ensuring pieces are not overlapping.
03 - Distribute chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes evenly over the chicken surface.
04 - Pour drained diced tomatoes over the seasoned chicken and vegetables.
05 - Cover with lid and cook on low heat setting for 4 hours until chicken reaches internal temperature of 165°F and shreds easily.
06 - Transfer cooked chicken to a cutting board and shred using two forks, pulling meat apart into bite-sized pieces.
07 - Return shredded chicken to the slow cooker and toss with vegetables and cooking juices until well combined. Serve in warm tortillas with cilantro, lime wedges, and desired toppings.
# Expert Tips:
01 -
- The chicken becomes impossibly tender without any effort from you
- Leftovers somehow taste even better the next day if they last that long
02 -
- I once forgot to drain the tomatoes and ended up with fajita soup instead, which was actually delicious but not what I was going for
- Letting the chicken rest for a few minutes after shredding helps it reabsorb more of the cooking liquid
03 -
- A splash of lime juice right before serving brightens the entire dish
- Warm your tortillas in a dry skillet for the best texture