Name: Easy Crockpot Chicken Fajitas
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ pounds of chicken breasts or thighs, boneless and skinless; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; 2 tablespoons lime juice; Optional: fresh cilantro for garnish

These easy Crockpot chicken fajitas are a flavorful, hands-off dinner that you can prepare in minutes. Packed with juicy chicken, colorful bell peppers, onions, and a mix of spices, this slow cooker recipe lets the flavors meld together perfectly, making for a satisfying meal with minimal effort.

Recipe Tips and Tricks:

To prevent the chicken from drying out, use boneless skinless thighs instead of breasts for extra juiciness.
For a smoky flavor, add a bit of smoked paprika or chipotle powder to the seasoning mix.
You can add more vegetables like zucchini or mushrooms if you prefer extra veggies in your fajitas.

Why You’ll Love This Recipe:

This Crockpot chicken fajita recipe is not only easy to make but also incredibly versatile. It’s a set-it-and-forget-it kind of meal, perfect for busy days. The combination of tender chicken and perfectly cooked veggies, seasoned with just the right amount of spice, makes this dish irresistible. It’s great for meal prep, can be served with tortillas, rice, or even over a salad, and leftovers taste just as amazing the next day!

Yield: 4 servings

Easy Crockpot Chicken Fajitas

A simple, flavorful slow-cooked chicken fajita recipe with tender chicken, peppers, and the perfect seasoning blend.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 ½ pounds of chicken breasts or thighs, boneless and skinless
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons lime juice
Optional: fresh cilantro for garnish

Instructions

Prepare the chicken: Place the chicken breasts or thighs into the bottom of the slow cooker.
Add vegetables: Scatter the sliced bell peppers and onions over the chicken.
Season: Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the chicken and veggies. Squeeze lime juice over the top.
Cook: Cover and cook on low for 6 hours or on high for 3 hours. The chicken should be tender and easily shredded with a fork.
Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the chicken to the slow cooker, mixing it with the peppers and onions.
Serve: Serve in tortillas with your favorite toppings like sour cream, cheese, guacamole, or salsa.

Notes

For an extra touch of flavor, consider adding a sprinkle of cheese over the top during the last 30 minutes of cooking. If you prefer a bit of a crispy texture on your chicken, briefly broil the shredded chicken in the oven after slow cooking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 401Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 186mgSodium 300mgCarbohydrates 12gFiber 2gSugar 4gProtein 62g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chicken: Boneless, skinless chicken breasts or thighs are both great options. Thighs offer more flavor and moisture, while breasts are leaner.
Peppers: A colorful mix of bell peppers (red, yellow, and green) adds both flavor and vibrant color to the dish.
Spices: This recipe calls for chili powder, cumin, garlic powder, onion powder, paprika, and a bit of salt and pepper. Adjust the heat by adding more chili powder or cayenne if you like it spicy.

Variations and Substitutions:

For a spicier version: Add sliced jalapeños or a pinch of cayenne pepper to the mix.
Vegetarian: Replace chicken with beans (black beans or pinto beans work great) for a meatless version.
Add more vegetables: Mushrooms, zucchini, and even corn are great additions to the fajitas.
Gluten-Free: Serve the fajita filling over rice or in gluten-free tortillas to keep it gluten-free.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked fajitas for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or on the stovetop.