Description
This Crock Pot Chicken Fajitas recipe offers a flavorful and easy way to enjoy a classic Tex-Mex favorite. Slow-cooked boneless skinless chicken breasts combined with vibrant bell peppers, onions, and a blend of spices create tender, juicy fajitas with minimal effort. Perfect for busy weeknights, these fajitas are served warm in flour tortillas with your favorite toppings such as sour cream, salsa, and shredded cheddar cheese.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 red bell pepper, cut in thin strips (seeds and ribs removed)
- 1 orange bell pepper, cut in thin strips (seeds and ribs removed)
- 1 green bell pepper, cut in thin strips (seeds and ribs removed)
- 1 yellow onion, sliced
- 4 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- Flour tortillas
- Sour cream (for serving)
- Salsa (for serving)
- Shredded cheddar cheese (for serving)
Instructions
- Layer ingredients in the crock pot: Pour half of the canned diced tomatoes with green chilies into the bottom of the crock pot, spreading them in an even layer. Add half of the sliced bell peppers and half of the sliced yellow onion on top. Sprinkle the minced garlic evenly over the vegetables. Place the chicken breasts over the layered vegetables.
- Season the chicken: Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper evenly over the chicken breasts. Then, layer the remaining canned tomatoes, bell peppers, and onion slices over the seasoned chicken.
- Cook the fajitas: Cover the crock pot and cook on LOW heat for 6 to 8 hours or on HIGH heat for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender. Once done, remove the chicken breasts and shred them using two forks. Drain and discard most of the liquid from the crock pot to avoid sogginess.
- Finish and serve: In a small bowl, whisk together the fresh lime juice and honey. Add this mixture along with the shredded chicken back into the crock pot. Gently toss everything to combine and warm through. Serve the chicken and veggies in warmed flour tortillas, topped with sour cream, salsa, and shredded cheddar cheese as desired. Enjoy!
Notes
- For spicier fajitas, add a pinch of cayenne pepper or crushed red pepper flakes with the spices.
- If you prefer a thicker sauce, remove some of the cooking liquid and simmer it on the stovetop to reduce before adding back.
- These fajitas reheat well for leftovers; store chicken and veggies separately from tortillas.
- Feel free to use corn tortillas for a gluten-free option, but ensure the tortillas meet dietary preferences.
- Adding fresh cilantro or avocado slices at serving can enhance flavor and texture.
