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Crockpot Chicken Fajitas

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Warm, bold flavors in a simple slow-cooked chicken fajitas recipe that pairs well with tortillas or rice.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1/4 cup chicken broth
  • Juice of 1 lime
  • Warm tortillas, for serving (flour or corn)
  • Optional toppings: sliced avocado, sour cream, fresh cilantro, shredded cheese, lime wedges

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crockpot.
  2. Add the sliced bell peppers, sliced onion, and minced garlic on top of the chicken.
  3. Combine the chili powder, cumin, paprika, oregano, salt, and black pepper in a small bowl and sprinkle over the chicken and vegetables.
  4. Pour the chicken broth and lime juice over the top, ensuring some liquid reaches the bottom of the crockpot.
  5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender.
  6. Shred the chicken with two forks, return to the crockpot, and stir to combine with the peppers and onions.
  7. Taste and adjust seasoning if needed. Serve in warm tortillas with your favorite toppings.

Notes

For a less spicy version, use mild paprika and reduce chili powder. Leftovers can be stored in the fridge for up to 3-4 days.

Nutrition

Keywords: Crockpot, Fajitas, Chicken, Tex-Mex, Slow Cooker

Find it online: https://alexandrarecipes.com/crockpot-chicken-fajitas/