Name: Easy Crockpot Chicken Fajitas
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 2 pounds boneless skinless chicken breasts; 1 large red bell pepper, sliced; 1 large green bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 large onion, thinly sliced; 3 cloves garlic, minced; 1/3 cup chicken broth; 2 tablespoons olive oil; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; Juice of 1 lime; 8 small flour or corn tortillas; Optional toppings: avocado, chopped cilantro, sour cream, shredded cheese, lime wedges

Description

These Easy Crockpot Chicken Fajitas are cozy, flavorful, and perfect for busy weeknights. Tender chicken, sweet peppers, and spices come together in a slow cooker for a hassle-free meal.

Ingredients

2 pounds boneless skinless chicken breasts
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large yellow bell pepper, sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1/3 cup chicken broth
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Juice of 1 lime
8 small flour or corn tortillas
Optional toppings: avocado, chopped cilantro, sour cream, shredded cheese, lime wedges

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Instructions

Prep the chicken and veggies: Trim any excess fat from the chicken and slice the peppers and onion into thin strips. Mince the garlic.
Mix the spice blend: In a small bowl combine chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Season and sear (optional but recommended): Rub the chicken with olive oil and half the spice mix. Quickly sear the chicken in a hot skillet for 1–2 minutes per side to lock in color and flavor.
Layer in the crockpot: Place half the sliced onions and peppers in the bottom of the crockpot. Add the seared chicken, then top with remaining peppers and onions. Sprinkle the rest of the spice mix and the garlic over everything.
Add liquid and cook: Pour chicken broth and lime juice over the top. Cover and cook on LOW for 240–360 minutes or HIGH for 120–180 minutes, until the chicken shreds easily with two forks.
Shred and finish: Remove the chicken, shred it with forks, then stir it back into the peppers and onions. Adjust seasoning and squeeze extra lime if desired.
Serve: Warm the tortillas, fill with chicken and peppers, and add your favorite toppings.

Notes

For extra flavor, use fresh lime juice at the end and char the peppers under a broiler for a minute before serving.

Prep Time: 10 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican