Easy Crockpot Chicken Fajitas with Peppers and Onions
Chicken breasts, bell peppers, and onion slow cooked with fajita seasoning until tender, then shredded and served in warm tortillas.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion sliced
- 1 packet (1 oz) fajita seasoning
- 1 can (14.5 oz) diced tomatoes drained, optional
- salt and pepper to taste
- 12 small flour tortillas (6 inch) warmed
- sour cream, shredded cheese, and avocado for serving, optional
Instructions
Cooking
- Place the chicken breasts in a flat layer in the slow cooker.
- Scatter the sliced peppers and onion over the chicken.
- Sprinkle the fajita seasoning over everything, add the diced tomatoes if using, and season with salt and pepper.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken reaches 165 degrees F and shreds easily.
- Shred the chicken with two forks and stir it into the peppers, onion, and juices.
- Serve the filling in warm tortillas with your favorite toppings.
Notes
Do not overcook the chicken. Breasts are done well before 6 hours on low. Refrigerate leftovers within 2 hours and use within 3 days. Reheat on the stove or in the microwave, not in the slow cooker. Nutrition is an estimate and includes 2 tortillas per serving.