Easy Crockpot Chicken Fajitas
These Easy Crockpot Chicken Fajitas are a lifesaver on busy days. Prep takes just minutes and you get juicy, flavorful chicken wrapped in warm tortillas. Family dinners have never been easier or more delicious!
Equipment
- 1 Crockpot (slow cooker)
- 1 Knife for slicing vegetables
Ingredients
Chicken Fajitas
- 2 pounds boneless, skinless chicken breasts
- 3 bell peppers any colors, sliced
- 1 large onion sliced
- 1 can diced tomatoes 14 ounces, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lime juice of 1 lime
- fresh cilantro for garnish
- flour or corn tortillas for serving
Instructions
- Slice the bell peppers and onion. Drain the tomatoes and juice the lime.
- Add chicken breasts to the slow cooker. Top with peppers, onions, tomatoes, oil, and all the spices. Squeeze in the lime juice.
- Cover and cook on low for 5-6 hours or high for 2-3 hours, until the chicken is cooked through and tender.
- Shred the chicken right in the crockpot. Stir to mix with the veggies and juices. Serve hot in warm tortillas, topped with cilantro.
Notes
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop with a splash of broth if needed. You can also freeze cooked chicken and veggies for meal prep.