Easy Crockpot Chicken Fajitas (Printable Version)
Tender chicken with peppers and spices, slow-cooked to perfection for easy weeknight dinners.
# 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
# How-To Steps:
01 - Arrange sliced bell peppers and onion evenly in the bottom of the slow cooker insert.
02 - Place chicken breasts or thighs in a single layer over the vegetable bed.
03 - Distribute chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken pieces.
04 - Pour drained diced tomatoes over the seasoned chicken and vegetables.
05 - Cover and cook on low 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 apart along the grain.
07 - Return shredded chicken to slow cooker, toss with vegetables and cooking juices. Serve in warm tortillas garnished with cilantro, fresh lime juice, and desired toppings.
# Helpful Tips:
01 -
- The chicken shreds so easily that you feel like a kitchen magician without any actual effort
- Leftovers somehow taste even better the next day wrapped in a warm tortilla with extra lime
- You get all those fajita flavors without standing over a hot skillet or washing a million pans
02 -
- The chicken needs to rest in the cooking liquid for at least ten minutes after shredding so it absorbs all those juices
- Squeeze fresh lime over everything right before serving because that acid is what makes fajitas taste bright instead of heavy
03 -
- Cooking on low for longer gives you more tender chicken than trying to rush it on high heat
- The natural liquid from the vegetables is all you need so do not add extra broth unless you want soup instead of fajitas