Easy Crockpot Chicken Fajitas (Printable Version)
Tender slow-cooked chicken with colorful bell peppers and authentic Mexican spices, ready in just 15 minutes of prep time.
# Ingredient List:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium yellow onion, sliced
→ Spices & Seasonings
06 - 1 (14.5 oz) can diced tomatoes, drained
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes
→ To Serve
15 - Warm corn or flour tortillas
16 - 1/2 cup chopped fresh cilantro
17 - Lime wedges
18 - Sliced avocado, sour cream, shredded cheese
# How to Make It:
01 - Arrange the sliced bell peppers and onion evenly across the bottom of the slow cooker insert.
02 - Place the chicken breasts or thighs in a single layer over the bed of vegetables.
03 - Distribute the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken.
04 - Pour the drained diced tomatoes over the seasoned chicken and vegetables. Cover with the lid and cook on low heat for 4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
05 - Transfer the cooked chicken to a cutting board and shred using two forks, pulling apart the meat against the grain.
06 - Return the shredded chicken to the slow cooker and toss with the vegetables and cooking juices. Serve immediately in warm tortillas, garnished with fresh cilantro, a squeeze of lime juice, and your choice of toppings.
# Expert Advice:
01 -
- The hands-on prep takes literally fifteen minutes then your slow cooker does all the heavy lifting
- Leftovers somehow taste even better the next day wrapped in warm tortillas
02 -
- Drain those tomatoes really well or you will end up with soup instead of fajitas
- Let the chicken rest for a few minutes before shredding or it will shred too finely and disappear
03 -
- Use kitchen shears to slice the peppers faster and more evenly than with a knife
- If you have time, sear the chicken in a hot pan first for extra depth of flavor