Description
Sizzling Crockpot Chicken Fajitas bring Mexican-inspired comfort straight to dinner tables with minimal effort. Tender chicken, colorful peppers, and zesty spices meld together, creating a simple yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 lbs (680 grams) boneless, skinless chicken breasts, thinly sliced
Vegetables:
- 3 bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons olive oil
Serving and Optional Toppings:
- Tortillas
- Shredded cheese
- Sour cream
- Salsa
- Guacamole
- Cilantro
- Lime wedges
Instructions
- Create a zesty fajita seasoning blend by combining chili powder, cumin, paprika, oregano, salt, and black pepper in a small mixing bowl.
- Layer sliced chicken breasts, colorful bell peppers, and onions into the crockpot, ensuring even distribution.
- Scatter minced garlic across the ingredients and drizzle with olive oil for enhanced flavor and moisture.
- Generously sprinkle the prepared seasoning mixture over the chicken and vegetables, thoroughly coating each ingredient.
- Squeeze fresh lime juice across the entire mixture to add brightness and tenderize the proteins.
- Secure the crockpot lid and slow cook on low heat for 4-6 hours or on high heat for 2-3 hours until chicken becomes completely tender and vegetables soften.
- Carefully shred the cooked chicken using two forks directly within the crockpot, allowing it to mix with the vegetable juices and seasonings.
- Transfer the aromatic fajita mixture into warm tortillas, inviting diners to personalize their plates with optional garnishes like shredded cheese, sour cream, salsa, guacamole, fresh cilantro, and lime wedges.
- Serve immediately and relish the vibrant, homemade mexican-inspired dish.
Notes
- Substitute chicken breasts with thighs for more tender, juicy meat that won’t dry out during slow cooking.
- Reduce cooking time by 1-2 hours if using pre-cut or thinner chicken strips to prevent overcooking.
- Add a splash of chicken broth or water if the mixture seems too dry during cooking to maintain moisture and prevent sticking.
- Swap bell peppers with poblano or jalapeño peppers for an extra kick of spice and deeper flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 hours (low) or 3 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg