Easy Crockpot Chicken Fajitas (Print Version)

Tender slow-cooked chicken with colorful bell peppers and onions, seasoned with authentic Mexican spices.

# What You Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium yellow onion, sliced

→ Spices & Seasonings

06 - 1 (14.5-oz) can diced tomatoes, drained
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes

→ To Serve

15 - Warm corn or flour tortillas
16 - 1/2 cup chopped fresh cilantro
17 - Lime wedges
18 - Sliced avocado, sour cream, shredded cheese

# Directions:

01 - Arrange sliced bell peppers and onion in the bottom of the slow cooker, creating an even bed for the chicken.
02 - Place chicken breasts or thighs evenly over the vegetable layer.
03 - Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes evenly over the chicken.
04 - Pour drained diced tomatoes over the chicken and vegetables.
05 - Cover and cook on low heat for 4 hours or until chicken reaches an internal temperature of 165°F and is tender.
06 - Transfer chicken to a cutting board and shred using two forks. Return shredded chicken to the slow cooker.
07 - Mix shredded chicken with vegetables and cooking juices. Serve in warm tortillas topped with fresh cilantro, lime juice, and desired toppings.

# Expert Tips:

01 -
  • The chicken shreds itself apart after hours of slow cooking, meaning no standing at the stove with forks
  • Your kitchen smells like a taco truck pulled into your driveway all afternoon
  • Leftovers somehow taste better the next day, if they even survive that long
02 -
  • Drain those tomatoes well or you will end up with soup instead of fajitas
  • Low and slow beats high and fast every time for texture that stays tender
  • The juice at the bottom is liquid gold, do not pour it down the drain
03 -
  • Slice your peppers and onions slightly thicker than you think you should, they will shrink down during cooking
  • If you have time, toss the chicken with half the spices before adding it to the slow cooker
  • Reserve some fresh cilantro to sprinkle on top at the very end for a pop of bright green

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