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Description
Easy and flavorful Crockpot Chicken Fajitas made with tender shredded chicken, bell peppers, and onions, all cooked in a slow cooker for a convenient weeknight meal.
Ingredients
- 2 ½ pounds chicken breast
- 2 ½ teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 1 (10-ounce) can fire-roasted diced tomatoes with green chilies
- 3 bell peppers, sliced (any color)
- 1 medium yellow onion, sliced
- 1 tablespoon lime juice (about ½ lime)
- For serving: Corn or flour tortillas, sour cream, guacamole, salsa, shredded cheese
Instructions
- Season the chicken on both sides with garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano. Place it in a large slow cooker.
- Pour the diced tomatoes with green chiles on top of the chicken. Mix together and cover. Cook on low for 5 hours or on high for 3 hours.
- Add the bell peppers and onions, and continue cooking for an additional 45 minutes.
- Remove the chicken using a slotted spoon and shred.
- Add the chicken back to the crockpot and stir in the lime juice.
- Serve with warm corn or flour tortillas, shredded cheese, salsa, guacamole, and sour cream.
Notes
- Bell peppers and onions can be added earlier in the cooking process if you prefer them softer.
- Adjust the spice level by adding more or less chili powder or diced tomatoes with green chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.