Crockpot Chicken Fajitas
These hearty Crockpot Chicken Fajitas are easy to make and perfect for those busy days when you want a home-cooked meal without the hassle.
Servings: 4
Ingredients
Fajitas
- 1½ pounds boneless skinless chicken breasts
- 1 large yellow onion, thinly sliced
- 3 bell peppers red, yellow, and green, thinly sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
Fajita seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For serving
- flour tortillas
- 1 lime, cut into wedges
- Optional toppings: Cilantro, shredded cheese, sour cream, salsa, guacamole or sliced avocados, etc.
Instructions
- In a small bowl, combine the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to make the fajita seasoning.
- Coat the insert of the crockpot with olive oil and place the thinly sliced onions and bell peppers at the bottom of the crockpot.
- Rub the chicken breasts with the fajita seasoning mixture, ensuring they are evenly coated.
- Place the seasoned chicken breasts on top of the onions and bell peppers in the crock pot.
- Add the minced garlic to the pot over the chicken.
- Cover the crockpot and cook on high heat for 2½ to 3 hours or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the crockpot and cut into strips, or shred it.
- Return the chicken to the crock pot and stir it with the cooked onions, bell peppers, and garlic to combine all the flavors.
- Warm the tortillas according to package instructions.
- Serve the chicken fajita mixture on warm tortillas. Add your desired toppings, such as cilantro, shredded cheese, sour cream, salsa, guacamole, or sliced avocados.
- Serve with lime wedges.
Notes
- Add Heat: Feel free to customize the spice level to your liking, by adding some spicy cayenne pepper or minced jalapeño.
- Smokin’ Flavor: If you would like a smoky flavor, you can substitute some of the chili powder with chipotle powder, or use smoked paprika in place of the regular paprika.
- Colorful Veggies: Toss in some extra veggies, such as zucchini or mushrooms, for even more flavor and nutrition.
- Chicken Options: Boneless, skinless thighs are another great option for this recipe.
- Storing: Store any leftovers in an airtight container in the refrigerator. They will keep for up to 4 days. To reheat, microwave them for a minute or two, until heated through. You can also warm them up in a covered skillet over medium heat.
- Freezing: These crockpot chicken fajitas can easily be frozen for another time. Just place the cooled fajita mixture in a freezer bag, making sure to press out the air as you close it. Store in the freezer for up to 3 months, and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 313kcal | Carbohydrates: 13g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 528mg | Potassium: 966mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3705IU | Vitamin C: 125mg | Calcium: 52mg | Iron: 2mg
