Description
This Crockpot Chicken Fajitas recipe offers a flavorful and easy way to enjoy tender, slow-cooked chicken infused with classic fajita spices, fire-roasted tomatoes with green chilies, and sautéed bell peppers and onions. Perfect for a hassle-free dinner, it comes with serving suggestions including warm tortillas, sour cream, guacamole, salsa, and shredded cheese to build your own delicious fajitas.
Ingredients
Scale
Chicken and Seasoning
- 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 Other 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 breasts on both sides evenly with garlic powder, chili powder, kosher salt, onion powder, ground cumin, freshly ground black pepper, smoked paprika, and dried oregano to ensure full flavor penetration.
- Slow cook chicken with tomatoes: Place the seasoned chicken in the slow cooker, then pour the fire-roasted diced tomatoes with green chilies over the top. Stir gently to combine, cover the slow cooker, and cook on low for 5 hours or on high for 3 hours until the chicken is tender.
- Add bell peppers and onions: Add the sliced bell peppers and yellow onion to the slow cooker. Continue cooking uncovered for an additional 45 minutes to soften the vegetables while preserving some texture.
- Shred the chicken: Remove the cooked chicken breasts carefully using a slotted spoon and shred them using two forks or your hands.
- Combine chicken and lime juice: Return the shredded chicken to the slow cooker and stir in the tablespoon of lime juice, mixing well to combine all flavors.
- Serve: Serve the chicken fajitas hot with your choice of warm corn or flour tortillas, and traditional toppings such as sour cream, guacamole, salsa, and shredded cheese for a customizable meal.
Notes
- If you prefer crisper bell peppers and onions, add them to the slow cooker and cook for only 30 minutes.
- For a leaner option, use boneless and skinless chicken breasts; for a juicier choice, use boneless and skinless chicken thighs.
- Any color of bell peppers works well; to add heat, include sliced jalapeños or poblano peppers alongside.
- Be careful not to over-shred the chicken to maintain nice texture in the fajitas.
- Leftovers can be stored in the refrigerator up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 90 mg
