Crockpot Chicken Fajitas are a delicious and hassle-free meal that brings the flavors of Mexico right to your kitchen. With tender chicken and colorful veggies cooked together in a slow cooker, this recipe not only simplifies dinner prep but also fills your home with mouthwatering aromas.
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Why Make This Recipe
This recipe is perfect for busy families or anyone looking to enjoy a tasty meal without spending too much time in the kitchen. The slow cooker does all the work for you, making it easy to prepare while you go about your day. Plus, it’s a healthy option that offers plenty of flavor, and you can customize it with your favorite toppings!
How to Make Crockpot Chicken Fajitas
Ingredients:
- 1.5 lbs Boneless, skinless chicken breasts
- 3 Bell peppers (red, yellow, green), sliced
- 1 large Onion, sliced
- 1 can Diced tomatoes, drained (14.5 oz)
- 2 cloves Garlic, minced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Dried oregano
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Tortillas and your choice of toppings, for serving (e.g., sour cream, guacamole, shredded cheese, pico de gallo)
Directions:
- Layer the sliced onions and bell peppers evenly at the bottom of your slow cooker.
- Arrange the chicken breasts on top of the veggies.
- Sprinkle the chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper directly onto the chicken.
- Pour the drained diced tomatoes over the seasoned chicken and squeeze the juice of one lime.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, use two forks to shred the chicken right in the crockpot. Stir the shredded meat together with the veggies and juices.
- Spoon generous portions of the fajita mixture into warm tortillas. Top with fresh cilantro and any extra toppings you love.
How to Serve Crockpot Chicken Fajitas
Serve the fajitas warm in tortillas with your favorite toppings, such as sour cream, guacamole, shredded cheese, or pico de gallo. This meal is great for gatherings or a cozy weeknight dinner!
How to Store Crockpot Chicken Fajitas
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop until heated through.
Tips to Make Crockpot Chicken Fajitas
- For extra flavor, marinate the chicken in the spices and lime juice a few hours before cooking.
- Use different types of peppers to switch up the flavor and color.
- Adjust the seasonings according to your taste preferences.
Variations
You can easily adapt this recipe by adding more vegetables like zucchini or mushrooms. For a spicy kick, consider adding sliced jalapeños or a dash of cayenne pepper.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time to ensure they are fully cooked through.
2. Can I make this recipe in an Instant Pot?
Yes, you can make it in an Instant Pot. Cook on high pressure for about 15 minutes, then shred the chicken and mix it with the veggies.
3. What toppings go well with Chicken Fajitas?
Popular toppings include fresh cilantro, sour cream, guacamole, shredded cheese, and pico de gallo. You can also add sliced avocado or hot sauce for extra flavor!
Crockpot Chicken Fajitas
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Use fresh or frozen chicken.
- 3 pieces Bell peppers (red, yellow, green), sliced Feel free to mix up the colors.
- 1 large Onion, sliced
- 14.5 oz Can Diced tomatoes, drained
- 2 cloves Garlic, minced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Dried oregano
- Salt and black pepper, to taste
- 1 Juice of lime Freshly squeezed.
- to garnish Fresh cilantro
- Tortillas and your choice of toppings Popular toppings include sour cream, guacamole, shredded cheese, pico de gallo.
Instructions
Preparation
- Layer the sliced onions and bell peppers evenly at the bottom of your slow cooker.
- Arrange the chicken breasts on top of the veggies.
- Sprinkle the chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper directly onto the chicken.
- Pour the drained diced tomatoes over the seasoned chicken and squeeze the juice of one lime.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, use two forks to shred the chicken right in the crockpot. Stir the shredded meat together with the veggies and juices.
- Spoon generous portions of the fajita mixture into warm tortillas. Top with fresh cilantro and any extra toppings you love.
