Crockpot Shredded Chicken Fajitas
Chicken breasts, peppers, and onions slow cooked with fajita spices, shredded, and served in warm flour tortillas.
Equipment
- 5 to 6 quart slow cooker
- Two forks
- Cutting board
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts fully thawed
- 3 bell peppers red, yellow, and green, sliced
- 1 large onion sliced
- 1 can diced tomatoes 14.5 oz, drained
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lime juiced
- ¼ cup fresh cilantro chopped, for garnish
- 6 flour tortillas 8 inch, warmed
Instructions
Cooking
- Layer. Spread the sliced onions and peppers in the bottom of a 5 to 6 quart slow cooker and top with the thawed chicken.
- Season. Sprinkle the garlic, chili powder, cumin, paprika, oregano, salt, and pepper over the chicken.
- Add liquid. Pour the drained tomatoes on top and squeeze in the lime juice.
- Cook. Cover and cook on low 6 hours or on high 3 hours, until the chicken reaches 165 degrees F.
- Shred. Shred the chicken with two forks in the pot and stir it into the vegetables and juices.
- Serve. Spoon the filling into warm tortillas and top with cilantro and your choice of toppings.
Notes
Substitutions: Use boneless chicken thighs for a richer filling or corn tortillas for a gluten free meal.
Tips: Thaw the chicken completely and keep the lid closed while it cooks.
Storage: Refrigerate the filling for 3 to 4 days or freeze for 2 to 3 months, and reheat to 165 degrees F. Nutrition does not include the optional toppings.