Description
This Crockpot Chicken Fajitas recipe offers a flavorful, hands-off way to enjoy a classic Tex-Mex favorite. Tender chicken breasts are slow-cooked with a blend of spices, fire-roasted diced tomatoes with green chilies, and vegetables, then served with warm tortillas and your choice of toppings for a delicious, family-friendly meal.
Ingredients
Scale
Chicken and Spice Mix
- 2 ½ pounds chicken breast
- 2 ½ teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
Vegetables and Liquids
- 1 (10-ounce) can fire-roasted diced tomatoes with green chilies
- 3 bell peppers, sliced (any color)
- 1 medium yellow onion, sliced
- 1 tablespoon lime juice (about ½ lime)
For Serving
- Corn or flour tortillas
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
Instructions
- Season the chicken: Season the chicken breasts on both sides evenly with garlic powder, chili powder, kosher salt, onion powder, ground cumin, freshly ground black pepper, smoked paprika, and dried oregano. Place the seasoned chicken in the crockpot.
- Add tomatoes and cook: Pour the can of fire-roasted diced tomatoes with green chilies over the chicken. Mix gently to combine. Cover the slow cooker and cook on low for 5 hours or on high for 3 hours until the chicken is cooked through and tender.
- Add vegetables: Add the sliced bell peppers and sliced yellow onion to the slow cooker. Continue cooking with the lid on for an additional 45 minutes until the vegetables are tender.
- Shred the chicken: Remove the chicken breasts from the crockpot using a slotted spoon and shred them into bite-sized pieces using two forks.
- Combine and finish: Return the shredded chicken to the crockpot and stir in the lime juice to add a fresh, tangy flavor. Mix everything together well.
- Serve: Serve the flavorful chicken fajitas mixture with warm corn or flour tortillas and optional toppings like shredded cheese, salsa, guacamole, and sour cream. Enjoy!
Notes
- For crisper bell peppers and onions, add them to the slow cooker for only 30 minutes instead of 45 minutes.
- Use boneless, skinless chicken breasts for a leaner option, or boneless, skinless chicken thighs for juicier meat.
- You can use any color bell peppers based on your preference.
- To add spice and heat, include sliced jalapeños or poblano peppers with the bell peppers and onions.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 85 mg
