Name: Easy Crockpot Chicken Fajitas
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 2.5 pounds boneless, skinless chicken breasts; 3 bell peppers (mixed colors), sliced; 1 large onion, thinly sliced; 1 cup low-sodium chicken broth; 3 cloves garlic, minced; Juice of 1 lime; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 2 tablespoons olive oil; 8–10 flour or corn tortillas; Optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream, lime wedges

Description

Enjoy these effortless and comforting crockpot chicken fajitas filled with smoky flavors and inviting aromas, perfect for busy autumn nights.

Ingredients

2.5 pounds boneless, skinless chicken breasts
3 bell peppers (mixed colors), sliced
1 large onion, thinly sliced
1 cup low-sodium chicken broth
3 cloves garlic, minced
Juice of 1 lime
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil
8–10 flour or corn tortillas
Optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream, lime wedges

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Instructions

Prep the vegetables: Slice the peppers and onion into even strips so they cook uniformly.
Season the chicken: Mix cumin, smoked paprika, chili powder, oregano, salt, and pepper in a small bowl. Rub the spice mix over both sides of the chicken breasts.
Layer the slow cooker: Drizzle olive oil into the crockpot, then add the sliced onions and peppers as the base layer. Place seasoned chicken breasts on top.
Add liquids and garlic: Sprinkle minced garlic over the chicken, pour chicken broth and lime juice around the edges (not directly over the spices), which keeps the seasoning in place.
Cook low and slow: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches 165°F and shreds easily with two forks.
Shred and combine: Remove the chicken, shred with forks, then return it to the crockpot. Stir to combine with the peppers and onions so the juices and spices coat everything.
Serve: Warm tortillas, pile on the chicken and peppers, and top with cilantro, avocado, cheese, and a squeeze of lime.

Notes

For even cooking, slice the peppers and onions uniformly. To prevent dryness, use chicken breasts with a little fat and pour broth around the sides. Adjust chili powder for spice level.

Prep Time: 15 minutes
Cook Time: 300 minutes
Category: Main Course
Method: Crockpot
Cuisine: Mexican