Easy Crockpot Chicken Fajitas (Printable Version)
Tender chicken with peppers and onions, slow-cooked to perfection with Mexican spices.
# Ingredient List:
→ 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:
01 - Arrange sliced bell peppers and onion in an even layer at the bottom of the slow cooker insert.
02 - Place chicken breasts or thighs evenly over the bed of vegetables.
03 - Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken.
04 - Pour drained diced tomatoes over the seasoned chicken and vegetables.
05 - Cover and cook on low setting for 4 hours until chicken reaches internal temperature of 165°F and shreds easily.
06 - Transfer cooked chicken to a cutting board and shred using two forks, pulling meat apart against the grain.
07 - Return shredded chicken to the slow cooker, toss with vegetables and cooking juices until well combined. Serve immediately in warm tortillas topped with fresh cilantro, lime juice, and desired garnishes.
# Expert Tips:
01 -
- Your house will smell incredible all day long
- The chicken practically falls apart on its own
- Everything cooks together, so cleanup is minimal
02 -
- Resist the urge to lift the lid during cooking
- The mixture creates its own sauce, so dont drain it
03 -
- Cook on low for the most tender results
- Freeze the cooked mixture for up to three months