Easy Crockpot Chicken Fajitas (Printable View)
Tender slow-cooked chicken with bell peppers and onions, seasoned with authentic Mexican spices.
# Ingredient List:
→ 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 It:
01 - Arrange sliced bell peppers and onion evenly across the bottom of the slow cooker insert.
02 - Place chicken breasts or thighs in a single layer over the vegetable base.
03 - Distribute chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken surface.
04 - Pour drained diced tomatoes over the seasoned chicken and vegetables.
05 - Cover 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 along the grain.
07 - Return shredded chicken to slow cooker and toss with vegetables and cooking juices. Serve in warm tortillas garnished with fresh cilantro, lime juice, and optional toppings.
# Expert Suggestions:
01 -
- The chicken shreds so easily after hours of slow cooking, practically melting apart with just two forks
- Everything cooks in one pot, leaving you with almost zero cleanup when dinnertime arrives
02 -
- Opening the slow cooker lid releases heat and can add up to 30 minutes of cooking time
- The chicken continues cooking after you shred it, so do not worry if it seems slightly underdone at first
03 -
- Slice your peppers and onions the night before and store them in a sealed container in the refrigerator
- Double the recipe and freeze half for an even easier dinner on another hectic weeknight