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Crockpot Chicken Fajitas Recipe

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4.1 from 3 reviews

This Crockpot Chicken Fajita recipe is a flavorful and easy slow-cooked meal perfect for busy weeknights. Tender chicken breasts cook with a vibrant blend of spices, diced tomatoes, bell peppers, and onions in a slow cooker, resulting in juicy, shredded fajita filling. Serve it in tacos, burritos, quesadillas, or over rice and beans for a versatile Tex-Mex dinner the whole family will love.

  • Total Time: 3 hours 45 minutes (High) or 6 hours 45 minutes (Low)
  • Yield: 12 servings

Ingredients

Chicken and Vegetables

  • 3 pounds boneless skinless chicken breasts
  • 15 ounces Rotel Original diced tomatoes and chilies (1 ½ cans) (can substitute with diced tomatoes or mild Rotel for less spice)
  • 3 bell peppers, sliced
  • 1 large onion, sliced thinly
  • 4 cloves garlic, minced

Seasonings

  • 3 tablespoons taco seasoning (see below)
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon powdered garlic
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1½ teaspoons salt
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)

Finishing Ingredients and Garnishes

  • Fresh juice from 1 lime
  • ½ cup cilantro, rough chopped (¼ cup added at end, more for garnish)
  • Sour cream (for serving)
  • Salsa (for serving)
  • Cheddar cheese (for serving)
  • Avocado or guacamole (for serving)

Instructions

  1. Prepare Slow Cooker: Add diced tomatoes into the slow cooker base. Place the chicken breasts on top of the tomatoes. Season the chicken evenly with 3 tablespoons of taco seasoning. Then add the sliced onions and minced garlic over the chicken.
  2. Start Cooking Chicken: Cover the slow cooker and cook on High temperature for 2½ hours, or alternatively on Low temperature for 4½ hours, allowing the chicken to cook through and absorb the flavors.
  3. Add Bell Peppers: After the initial cooking time, add the sliced bell peppers on top of the chicken. Cover again and continue cooking for 1 more hour if on High, or 2 more hours if on Low heat, so peppers soften but retain some texture.
  4. Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken back into the slow cooker, mixing it well with the cooked vegetables and juices.
  5. Add Lime and Cilantro: Squeeze the fresh juice from 1 lime into the slow cooker along with ¼ cup of rough chopped cilantro. Mix everything thoroughly to distribute the fresh flavors evenly.
  6. Serve: Use the shredded chicken fajita mixture as taco filling, or serve it over rice and beans. It also works wonderfully inside burritos or quesadillas. Garnish with additional fresh cilantro, sour cream, salsa, cheddar cheese, and avocado or guacamole to taste, and enjoy your meal.

Notes

  • You can customize the spice level by using mild Rotel tomatoes or omitting the cayenne pepper.
  • Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
  • For a quicker cook, use the High setting; the Low setting enhances tenderness if you have extra cook time.
  • If preferred, serve with warm tortillas or tortilla chips.
  • Make sure to slice the onions thinly to allow them to cook thoroughly in the slow cooker.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes (High) or 6 hours 30 minutes (Low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Tex-Mex

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