Crockpot Chicken Fajitas

Here’s a detailed recipe for Crockpot Chicken Fajitas—easy, flavorful, and perfect for a hands-off meal.

Crockpot Chicken Fajitas

Ingredients:

• 1.5–2 lbs (700–900g) boneless, skinless chicken breasts or thighs

• 3 bell peppers (any color), sliced

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 can (14 oz / 400g) diced tomatoes (optional for extra sauce)

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Juice of 1 lime

• Optional: ½ tsp crushed red pepper flakes for heat

• Tortillas, for serving

• Toppings: shredded cheese, sour cream, guacamole, chopped cilantro

Instructions:

1. Prep the chicken and vegetables

• Slice bell peppers and onion into thin strips.

• Mince garlic.

2. Layer ingredients in the crockpot

• Place the chicken breasts at the bottom of the crockpot.

• Add sliced bell peppers, onions, and garlic on top.

• Sprinkle all the spices evenly over the ingredients.

• Optional: pour in diced tomatoes for extra sauce.

3. Cook

• Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked and tender.

4. Shred the chicken

• Remove the chicken and shred with two forks.

• Return the shredded chicken to the crockpot and mix with the vegetables and juices.

• Squeeze lime juice over the top and stir.

5. Serve

• Warm tortillas and fill them with the chicken and pepper mixture.

• Add desired toppings like cheese, sour cream, guacamole, or cilantro.

Tips for Best Results:

• Chicken choice: Thighs stay juicier, breasts are leaner.

• Vegetables: Slice evenly to ensure even cooking.

• Make ahead: Prep ingredients the night before and refrigerate; cook the next day.

• Extra flavor: Add a splash of chicken broth or taco sauce before cooking.