Description
Simple yet flavorful chicken fajitas made effortlessly in a crockpot, perfect for family dinners and gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 (14.5-oz) can diced tomatoes, drained
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- Warm corn or flour tortillas
- 1/2 cup chopped fresh cilantro
- Lime wedges
- Sliced avocado
- Sour cream
- Shredded cheese
Instructions
- Arrange sliced bell peppers and onion in an even layer at the bottom of the slow cooker insert.
- Place chicken breasts or thighs evenly over the bed of vegetables.
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes uniformly over the chicken.
- Pour drained diced tomatoes over the seasoned chicken and vegetables.
- Cover and cook on low setting for 240 minutes until chicken reaches an internal temperature of 165°F and shreds easily.
- Transfer cooked chicken to a cutting board and shred using two forks, pulling meat apart against the grain.
- Return shredded chicken to the slow cooker, toss with vegetables and cooking juices until well combined. Serve immediately in warm tortillas topped with fresh cilantro, lime juice, and desired garnishes.
Notes
For best flavor, allow the chicken to rest briefly after shredding to lock in moisture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg