Easy Crockpot Chicken Fajitas (Printable)
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
# Directions:
01 - Arrange sliced bell peppers and onion in an even layer at the bottom of the slow cooker insert.
02 - Place chicken breasts or thighs in a single layer over the vegetables, ensuring even distribution.
03 - Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes evenly over the chicken.
04 - Pour drained diced tomatoes over the seasoned chicken and vegetables.
05 - Cover and cook on low heat for 4 hours until chicken reaches internal temperature of 165°F and becomes tender.
06 - Transfer cooked chicken to a cutting board and shred using two forks. Return shredded meat to the slow cooker.
07 - Mix shredded chicken thoroughly with vegetables and cooking juices. Serve in warm tortillas with cilantro, lime wedges, and desired toppings.
# Expert Tips:
01 -
- The chicken practically falls apart when you touch it with a fork, no aggressive shredding required
- Your whole house smells like a Mexican restaurant while you're barely doing anything
- Leftovers taste even better the next day, if you somehow manage to have any
02 -
- I once forgot to drain the tomatoes and ended up with fajita soup instead, still delicious but not what I was going for
- Chicken thighs release more fat than breasts, so you might want to skim some liquid before serving if you prefer less oil
- The longer this sits, the more the flavors meld together, so don't stress if it goes an hour longer than planned
03 -
- Line your slow cooker with a parchment paper liner for the easiest cleanup ever
- Warm your tortillas in a dry skillet for 30 seconds per side, it makes such a difference