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Crockpot Chicken Fajitas

Crockpot chicken fajitas made with tender slow-cooked chicken, sweet sliced peppers, and onions in a zesty lime-spice sauce. Shred or slice the chicken, then toss it back in for a juicy, fajita-style filling ready for warm tortillas.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb boneless skinless chicken breasts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large onion
  • 4 garlic
Fajita seasoning mixture
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 oz fajita seasoning (1 packet)
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
Serving suggestions
  • 1 flour tortillas or corn tortillas warm
  • 1 guacamole
  • 1 sour cream
  • 1 shredded cheese such as cheddar or Mexican blend

Equipment

  • 1 Dutch oven

Method
 

Layer the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker, spreading them into an even layer. Visibly cover the bottom of the pot for even cooking.
  2. Add the sliced red bell pepper, yellow bell pepper, green bell pepper, large onion, and minced garlic on top of the chicken. The vegetables should form a colorful layer above the chicken.
Season and cook
  1. Whisk together the lime juice, olive oil, fajita seasoning, smoked paprika, cumin, and chili powder until evenly combined. The mixture should look uniform and spice-speckled before pouring.
  2. Pour the seasoning mixture over the chicken and vegetables. Make sure most of the chicken is reached by the liquid.
  3. Cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is tender. Look for meat that easily pulls apart with a fork.
Shred, toss, and serve
  1. Remove the chicken and slice into strips or shred with two forks. The pieces should separate into tender, fajita-style strands.
  2. Return the shredded or sliced chicken to the slow cooker and toss with the peppers and juices. The filling should look glossy and evenly coated.
  3. Serve the fajita filling in warm flour or corn tortillas with guacamole, sour cream, and shredded cheese. The tortillas should be steamy and the toppings ready to pile on.

Notes

For best texture, slice or shred the chicken only after it’s fully tender, then toss it back in just long enough to re-coat in the pepper-onion juices. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze in portions for up to 3 months. To make it lighter, use reduced-fat sour cream and skip some shredded cheese while keeping the fajita seasoning the same.