Description
This Crockpot Chicken Fajitas recipe delivers tender, flavorful chicken breast slow-cooked with aromatic spices, fire-roasted diced tomatoes with green chilies, and vibrant bell peppers and onions. Perfect for an easy, hands-off meal that can be served with warm tortillas and classic fajita toppings.
Ingredients
Scale
Chicken and Spice Mix
- 2 ½ pounds chicken breast
- 2 ½ teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
Vegetables and Additions
- 1 (10-ounce) can fire-roasted diced tomatoes with green chilies
- 3 bell peppers, sliced (any color)
- 1 medium yellow onion, sliced
- 1 tablespoon lime juice (about ½ lime)
For Serving
- Corn or flour tortillas
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
Instructions
- Season the Chicken: Season the chicken breasts on both sides with garlic powder, chili powder, kosher salt, onion powder, cumin, black pepper, smoked paprika, and dried oregano, ensuring an even coating of the spice mix.
- Cook Chicken in Slow Cooker: Place the seasoned chicken in a large slow cooker and pour the fire-roasted diced tomatoes with green chilies over the top. Cover and cook on low for 5 hours or on high for 3 hours until the chicken is fully cooked and tender.
- Add Vegetables: Add the sliced bell peppers and yellow onion to the slow cooker. Continue cooking for an additional 45 minutes, allowing the vegetables to soften but still retain some texture.
- Shred the Chicken: Carefully remove the chicken from the slow cooker using a slotted spoon. Shred the chicken using two forks or tongs.
- Combine and Season: Return the shredded chicken to the slow cooker and stir thoroughly with the vegetables and cooking juices. Add the tablespoon of lime juice and mix to combine the bright citrus flavor.
- Serve: Serve the crockpot chicken fajitas hot with warm corn or flour tortillas and your choice of sour cream, guacamole, salsa, and shredded cheese for a delicious meal.
Notes
- For crisper bell peppers and onions, add them to the slow cooker in the last 30 minutes of cooking instead of 45 minutes.
- Use boneless and skinless chicken breasts for a leaner fajita option; boneless skinless chicken thighs can be used for juicier results.
- Any bell pepper color works well; add jalapeños or poblano peppers to increase spice and heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 95 mg
