Description
This easy Crockpot Chicken Fajitas recipe is a flavorful and healthy meal made with boneless chicken breasts, colorful bell peppers, onions, and classic Mexican seasonings. It’s a dump-and-go slow cooker dish perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 3 bell peppers (red, yellow, green), sliced
- 1 medium onion, sliced
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Tortillas for serving
Instructions
- Place the sliced bell peppers and onions in the bottom of the slow cooker.
- Lay the chicken breasts on top of the vegetables.
- Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the chicken.
- Pour the can of diced tomatoes with green chilies over everything.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is fully cooked and tender.
- Once cooked, remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the vegetables and juices.
- Stir in lime juice and garnish with chopped cilantro if desired.
- Serve with warm tortillas and your favorite toppings.
Notes
- Use boneless skinless chicken thighs for extra flavor and tenderness.
- Add sliced jalapeños for extra heat.
- Leftovers can be stored in the fridge for up to 4 days or frozen for longer storage.
- Great served over rice or in a salad for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 490mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
