Description
Sizzling “crockpot chicken fajitas” bring Mexican-inspired flavors straight to your kitchen with minimal effort and maximum deliciousness. Tender chicken, colorful peppers, and zesty spices combine in this easy slow cooker meal that promises a fiesta of taste in every single bite.
Ingredients
Scale
Protein:
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
Vegetables:
- 3 bell peppers, thinly sliced (red, green, and yellow)
- 1 large onion, thinly sliced
- 1 (10 ounces) can diced tomatoes with green chilies
Seasonings and Liquids:
- 1 packet (1 ounce) fajita seasoning mix
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/2 cup (120 milliliters) chicken broth
- 6–8 flour tortillas
Optional Toppings:
- Shredded cheese
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
Homemade Fajita Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare a workstation by gathering a sharp knife and cutting board for thinly slicing bell peppers and onions into uniform strips.
- If crafting homemade fajita seasoning, thoroughly combine all spices in a small mixing bowl to ensure even distribution.
- Position chicken pieces as a foundational layer inside the crockpot, creating an even base for cooking.
- Generously dust the chicken with fajita seasoning, ensuring complete coverage for maximum flavor infusion.
- Layer sliced bell peppers and onions directly atop the seasoned chicken, creating a colorful vegetable blanket.
- Gently cascade diced tomatoes with green chilies and chicken broth over the vegetable layer, providing essential cooking liquid.
- Drizzle olive oil and freshly squeezed lime juice across the ingredients to enhance overall taste profile and moisture.
- Secure crockpot lid and select cooking method: low heat for 6-7 hours or high heat for 3-4 hours until chicken reaches tender, easily shreddable consistency.
- Carefully extract chicken from crockpot and use two forks to methodically shred meat into bite-sized pieces.
- Reintegrate shredded chicken into vegetable mixture, stirring to distribute juices and seasonings evenly.
- Warm tortillas using preferred method – skillet, oven, or microwave – to achieve optimal serving temperature.
- Assemble fajitas by spooning chicken-vegetable mixture onto warm tortillas and garnishing with preferred toppings.
Notes
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Use boneless, skinless chicken breasts or thighs for maximum tenderness and easier shredding.
- Customize the heat level by adjusting the amount of chili powder or adding fresh jalapeños to the mix.
- For a low-carb version, serve over cauliflower rice or wrapped in lettuce leaves instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on Low) or 4 hours (in High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg