Crockpot Chicken Fajitas
Flavorful and tender chicken fajitas cooked in a slow cooker, infused with spices and fresh vegetables for a fuss-free meal.
Equipment
- Crockpot
- Mixing Bowl
Ingredients
- 2.5 lb. chicken breast
- 2.5 tsp. garlic powder
- 2 tsp. chili powder
- 1 tsp. kosher salt
- 1 tsp. onion powder
- ¾ tsp. ground cumin
- ½ tsp. freshly ground black pepper
- ¼ tsp. smoked paprika
- ¼ tsp. dried oregano
- 1 can fire-roasted diced tomatoes with green chilies (10 ounces)
- 3 pieces bell peppers sliced (any color)
- 1 medium yellow onion sliced
- 1 Tbsp. lime juice (about half a lime)
- warm corn or flour tortillas for serving
- sour cream for serving
- guacamole for serving
- salsa for serving
- shredded cheese for serving
Instructions
- Season the chicken on both sides with garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano.
- Place the chicken in the slow cooker and pour the can of fire-roasted diced tomatoes with green chilies over it. Stir lightly to combine.
- Cover and cook on low for 5 hours or high for 3 hours.
- When the chicken is nearly cooked, add the sliced bell peppers and onions to the crockpot. Cook for an additional 30-45 minutes.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot with lime juice and stir to combine.
- Serve warm with tortillas and desired toppings.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently before serving.