Easy Crock Pot Chicken Fajitas
Slow-cooked chicken fajitas with tender meat, colorful bell peppers, and bold spices, all wrapped in warm tortillas for a delicious, easy meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 bell peppers (red, yellow, and green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 tbsp olive oil
- 1 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 small flour tortillas
- ½ cup fresh cilantro, chopped (optional)
- ½ cup shredded cheese (optional)
- ½ cup sour cream (optional)
- 1 cup salsa or guacamole (optional)
Instructions
- Add the sliced bell peppers and onions to the bottom of the slow cooker.
- Place the chicken breasts on top of the vegetables.
- In a small bowl, mix together chili powder, cumin, smoked paprika, salt, black pepper, oregano, garlic powder, and onion powder.
- Sprinkle the seasoning blend over the chicken.
- Pour the diced tomatoes with green chilies, lime juice, and olive oil over the top.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Once cooked, shred the chicken with two forks and stir everything together.
- Serve the fajita mixture in warm tortillas and top with cilantro, cheese, sour cream, salsa, or guacamole as desired.
Notes
- For extra flavor, sear the chicken in a pan before adding it to the slow cooker.
- If you prefer more heat, add diced jalapeños or extra chili powder.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.