Easy Crockpot Chicken Fajitas (Printable)

Tender chicken with peppers and onions, slow-cooked to perfection with Mexican spices.

# 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 evenly across the bottom of the slow cooker insert to create a bed for the chicken.
02 - Lay the chicken breasts or thighs in a single layer over the vegetables, ensuring even placement for consistent cooking.
03 - Distribute the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken surface.
04 - Pour the drained diced tomatoes over the seasoned chicken and vegetables. Cover with the lid and cook on low heat for 4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
05 - Transfer the cooked chicken to a clean cutting board or plate. Using two forks, pull the meat apart into bite-sized shreds.
06 - Return the shredded chicken to the slow cooker and toss thoroughly with the vegetables and cooking juices. Spoon the mixture into warm tortillas and garnish with fresh cilantro, a squeeze of lime juice, and your preferred toppings.

# Expert Advice:

01 -
  • The chicken becomes impossibly tender without any babysitting
  • You can prep everything in 15 minutes and walk away until dinner
  • The leftovers make incredible tacos, bowls, or taco salad fillings
02 -
  • Drain those tomatoes really well or youll end up with soup instead of fajitas
  • Low and slow is better than high heat for this recipe
  • The chicken keeps cooking even after you shred it so dont worry if it seems slightly underdone when you first pull it out
03 -
  • Thighs really do stay more tender than breasts during long slow cooking
  • Warm your tortillas in a dry skillet for that authentic restaurant style char
  • Set out all the toppings family style and let everyone build their own perfect fajita

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