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Crockpot Chicken Fajitas

Crockpot chicken fajitas with tender shredded chicken and sweet bell peppers cooked in a lime-soaked spice mixture. Serve it family-style in warm tortillas with guacamole, sour cream, and shredded cheese for a classic Tex-Mex fajita filling.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb boneless skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 4 cloves garlic, minced
Lime spice mixture
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 oz fajita seasoning 1 packet
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
Serving
  • 1 Flour or corn tortillas
  • 1 guacamole
  • 1 sour cream
  • 1 shredded cheese

Equipment

  • 1 slow cooker

Method
 

Layer and season
  1. Place the boneless skinless chicken breasts in the slow cooker in an even layer. Make sure they’re not overcrowded so they cook tender throughout.
  2. Add the red bell pepper, sliced, yellow bell pepper, sliced, green bell pepper, sliced, large onion, sliced, and cloves garlic, minced on top of the chicken. Spread them so they sit right above the chicken for even flavor.
  3. Whisk together the lime juice, olive oil, fajita seasoning, smoked paprika, cumin, and chili powder until smooth. Pour the mixture over everything so the chicken and vegetables are coated.
Cook
  1. Cook on low for 5–6 hours until the chicken is tender and easily pulls apart. You should see gentle bubbling through the lid and the peppers will soften.
  2. Cook on high for 2.5–3 hours until the chicken is tender. Check for doneness when the thickest chicken pieces break apart easily with a fork.
Shred and toss
  1. Remove the chicken from the slow cooker and slice into strips or shred with two forks. Return any accumulated juices to the pot.
  2. Return the chicken to the slow cooker and toss with the peppers and juices. Stir until the chicken looks evenly coated and the peppers are glossy.
Serve
  1. Serve the chicken fajita filling in warm flour or corn tortillas. Top each serving with guacamole, sour cream, and shredded cheese.

Notes

For best texture, shred the chicken while it’s hot so it absorbs more of the pepper-and-juice mixture. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a skillet or microwave until steaming. Freezing is yes—freeze the fajita filling (without tortillas) for up to 3 months and thaw overnight in the fridge. To make it lighter, use reduced-fat cheese and swap sour cream for Greek yogurt.