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A close up of Crockpot Chicken Fajitas on a white plate with lime wedges on the side.
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5 from 1 vote

Crockpot Chicken Fajitas

This Crockpot Chicken Fajitas recipe is about to become your new weeknight go-to. Only 10 minutes of prep for loads of flavor!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: Crockpot Chicken Fajitas, Slow Cooker Chicken Fajitas
Servings: 6
Calories: 401kcal
Author: Kelly Anthony

Ingredients

  • 2 green bell peppers, cores and stems removed, sliced into ¼" rings
  • 2 red bell peppers, cores and stems removed, sliced into ¼" rings
  • 1 white onion, sliced
  • 2 tablespoons avocado or canola oil, separated
  • 2 pounds chicken breasts (about 3-4 chicken breasts)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • Juice of a lime
  • 2 tablespoons chopped, fresh cilantro
  • 12 flour tortillas
  • Topping Ideas: Guacamole, cheese, sour cream, pico de gallo, etc...

Instructions

  • Add the sliced peppers and onion to the crockpot and lightly drizzle with 1 tablespoon of oil. Toss until the veggies are evenly coated in the oil.
  • Pat the excess moisture off of the chicken breasts using a paper towel, and add the breasts to the crockpot. Drizzle the chicken with the remaining tablespoon of oil, and sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the top. Pick up each breast and rub the oil and seasoning all over.
  • Position the breasts in a single layer on top of the peppers and onions, and place the lid on the slow cooker. Cook on high for 2-3 hours, or on low for 4-5 hours.
  • Once the chicken is fully cooked and has reached an internal temperature of 165°F, remove it from the slow cooker and transfer it to a work surface. Use a slotted spoon or skimmer to remove the peppers and onions, place in a bowl, and set aside. Leave any remaining drippings left behind from the chicken in the crockpot.
  • When the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the crockpot with the drippings. Squeeze in the lime juice and add the cilantro. Use tongs or a fork to toss the chicken and combine.
  • Add chicken to a flour tortilla, top with peppers and onion, and any other desired toppings. Serve and enjoy!

Nutrition

Serving: 2tacos | Calories: 401kcal | Carbohydrates: 30g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1011mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg