Description
This Crockpot Chicken Fajitas recipe offers a flavorful and easy slow-cooked meal featuring tender chicken breasts seasoned with a blend of spices and cooked with fire-roasted tomatoes, bell peppers, and onions. Perfect for a hands-off dinner, it’s served with warm tortillas and classic fajita toppings like guacamole, salsa, and sour cream.
Ingredients
Scale
Chicken and Seasonings
- 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 Additional Ingredients
- 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 on both sides with garlic powder, chili powder, kosher salt, onion powder, ground cumin, freshly ground black pepper, smoked paprika, and dried oregano. Place the seasoned chicken in a large slow cooker.
- Add tomatoes and cook: Pour the can of fire-roasted diced tomatoes with green chilies on top of the chicken. Mix lightly, cover, and cook on low for 5 hours or on high for 3 hours.
- Add vegetables: Add the sliced bell peppers and sliced yellow onion to the slow cooker. Continue cooking for an additional 45 minutes until the vegetables are tender.
- Shred the chicken: Remove the chicken using a slotted spoon and shred it with two forks.
- Combine chicken and lime juice: Return the shredded chicken to the crockpot and stir in the lime juice to combine all the flavors.
- Serve: Serve the chicken fajitas with warm corn or flour tortillas, shredded cheese, salsa, guacamole, and sour cream as desired.
Notes
- For crisper bell peppers and onions, add them to the slow cooker and cook for only 30 minutes instead of 45 minutes.
- Use boneless and skinless chicken breasts for a leaner option, or boneless and skinless chicken thighs for juicier fajitas.
- Any color of bell peppers will work; to add heat, include sliced jalapeños or poblano peppers.
- Make sure to shred the chicken well to coat it evenly with the fajita juices before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 85 mg
