Description

Crockpot Chicken Fajitas give you juicy, boldly spiced chicken and tender-crisp peppers with ten minutes of morning prep and zero standing over a stove. The whole family builds their own plate and everyone wins.

Ingredients

FOR THE SLOW COOKER

2 lbs boneless, skinless chicken breasts or thighs

1 red bell pepper, sliced into thick strips

1 yellow bell pepper, sliced into thick strips

1 green bell pepper, sliced into thick strips

1 large yellow onion, sliced into thick strips

1 packet (1 oz) fajita seasoning (or homemade blend below)

1/2 cup salsa, any heat level

2 tablespoons olive oil

Juice of 1 lime, added in the last 30 minutes only

HOMEMADE FAJITA SEASONING (skip the packet)

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon each garlic powder, onion powder, dried oregano

Pinch of cayenne, optional

FOR SERVING

Flour or corn tortillas, warmed

Shredded cheese, sour cream, guacamole, fresh cilantro

Extra lime wedges

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Instructions

1. Add the thick-cut pepper strips and sliced onion to the bottom of the slow cooker. Drizzle with olive oil and spread them out evenly — vegetables on the bottom so the chicken sits on top and bastes in the juices throughout the cook.

2. Sprinkle the fajita seasoning generously on both sides of the chicken breasts, pressing the spices into the meat. Place the seasoned chicken directly on top of the peppers and onions. Pour the salsa over everything without stirring.

3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Do not lift the lid during cooking. Check at the lower end of the time range — chicken is done at 165°F and shreds apart easily.

4. In the last 30 minutes, squeeze the fresh lime juice over the chicken and replace the lid to finish. When done, transfer the chicken to a cutting board and shred with two forks. Drain any watery excess liquid from the pot, then return the shredded chicken and toss everything together.

5. Optional for crispy edges: spread a large spoonful of the shredded fajita mixture in a hot dry skillet over high heat for 2 to 3 minutes without stirring until edges char slightly. This adds a smoky, sizzling restaurant texture.

6. Set the slow cooker to WARM and serve at the table. Lay out warm tortillas and all toppings and let everyone build their own plate.

Notes

Cut peppers and onions into thick strips — at least 1/2 inch wide. Thin strips turn to mush over hours of slow cooking and lose all fajita texture.

Always add lime juice in the last 30 minutes, never at the start — acid at the beginning toughens the chicken and dulls the fresh citrus flavor.

Drain excess watery liquid before shredding — too much liquid makes the filling wet and the tortillas soggy fast.

For the fastest shred: use a stand mixer with the paddle attachment — the chicken shreds in 20 to 30 seconds flat.

Broil the shredded filling on a sheet pan for 3 to 4 minutes for crispy, slightly charred edges that taste like a restaurant skillet.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: Tex-Mex, Mexican-Inspired