Description
Crockpot chicken fajitas makes weeknight dinner simple when you let your slow cooker do the work while peppers and onions get tender and flavorful alongside seasoned chicken. Just serve everything in warm tortillas with your favorite toppings and watch how quickly your family gathers around the table.
Ingredients
Scale
Proteins and Vegetables:
- 2 pounds chicken breast
- 2 bell peppers
- 1 large onion
- 3 cloves garlic
- 1 can diced tomatoes
- 2 cups lettuce
- 1 avocado
Seasonings and Liquids:
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup chicken broth
Serving Components:
- 8 flour tortillas
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup salsa
Instructions
- Pat 2 lb of chicken breasts dry and cut them into 1-inch pieces so they cook evenly in your crockpot.
- Dice 2 bell peppers and 1 large onion into similar-sized chunks for consistent cooking.
- Mince 3 garlic cloves finely to distribute the flavor throughout your dish.
- Combine your chicken, peppers, onion, and garlic in the crockpot with 1/4 cup lime juice, 2 tbsp olive oil, 2 tbsp chili powder, 1 tbsp cumin, 1 tbsp paprika, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper.
- Pour in 1 can of diced tomatoes with their liquid and 1/2 cup chicken broth, stirring until everything blends together.
- Cover your crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
- Stir the mixture and taste it, adding more salt, lime juice, or cayenne if your seasoning needs adjustment.
- Warm each of your 8 flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until they’re pliable.
- Fill each tortilla with the chicken mixture, then layer on 1 cup sour cream, 1 cup shredded cheddar cheese, 1 cup salsa, 2 cups lettuce, and sliced avocado.
- Serve right away while your fajitas are hot and the fresh toppings stay crisp.
Notes
- Pat your chicken completely dry before cutting it, as this helps the spices stick better and creates better flavor throughout the cooking process.
- Don’t add the peppers and onion at the start; instead, stir them in during the last hour of cooking so they stay crisp and don’t turn into mush.
- For a dairy-free version, skip the sour cream and cheese, then top each tortilla with extra salsa, guacamole, and fresh cilantro for brightness and richness.
- Taste and adjust the seasoning right before serving since the flavors meld together during cooking and you may need more lime juice or cayenne to get the bold taste you’re after.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Slow Cooked Chicken
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 455 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg