Easy Crockpot Chicken Fajitas (Printer-friendly)
Tender chicken with bell peppers and onions, seasoned with Mexican spices and cooked slowly until perfectly shreddable.
# 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 It:
01 - Arrange the sliced bell peppers and onion in an even layer at the bottom of the slow cooker.
02 - Place the chicken breasts or thighs evenly over the bed of vegetables.
03 - Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes evenly over the chicken pieces.
04 - Pour the drained diced tomatoes over the chicken and vegetables.
05 - Cover and cook on low heat for 4 hours, or until the chicken registers 165°F internally and shreds easily.
06 - Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded meat to the slow cooker.
07 - Mix the shredded chicken thoroughly with the vegetables and cooking juices. Serve in warm tortillas and garnish with fresh cilantro, lime juice, and desired toppings.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Leftovers reheat beautifully for lunch the next day
02 -
- Opening the slow cooker too often adds significant cooking time
- Letting the chicken rest for a few minutes before shredding makes it easier to handle
03 -
- Line your slow cooker insert for the easiest cleanup ever
- Double the batch and freeze half for a future emergency dinner