Crockpot Chicken Fajitas
Slow-cooked chicken with peppers and onions in bold fajita seasonings, perfect for warm tortillas and a variety of toppings for a delicious meal.
Equipment
- 1 slow cooker
- 1 small bowl
- 2 forks for shredding chicken
Ingredients
- 2.5 to 3 pounds boneless skinless chicken breasts or thighs
- 3 bell peppers assorted colors, sliced
- 1 large onion sliced
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne or red pepper flakes optional
- Warm flour or corn tortillas
- Lime wedges
- Shredded cheese
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Fresh cilantro
Instructions
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Layer sliced bell peppers and onions over the chicken and sprinkle minced garlic on top.
- In a small bowl, mix olive oil with chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and black pepper.
- Drizzle the seasoning mix over the chicken and vegetables, then toss gently to coat evenly.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and vegetables are tender.
- Remove chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker and stir to combine with the juices and peppers.
- Warm the tortillas and fill them with the chicken and pepper mixture.
- Top with desired fajita toppings such as cheese, sour cream, salsa, cilantro, and a squeeze of lime.
Notes
- Add jalapeños or extra cayenne for more heat.
- Use pre-sliced chicken strips for faster cooking.
- Finish on the grill for a smoky flavor.
- Refrigerate leftovers up to 4 days; reheat with juices.