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CROCKPOT CHICKEN FAJITAS

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Easy Chicken Fajitas made in the slow cooker! Still all the delicious flavors of traditional fajitas without all the extra hassle! Just dump everything into the crockpot and let it simmer to tender well seasoned perfection.

Great for busy days where you can come home to dinner ready to eat!For almost 5 years these Slow Cooker Chicken Fajitas have been one of the most popular recipes on my blog. Because we all love an easy delicious recipe don’t we? This is real life and we are busy people.

With this simplified recipe you get to skip marinating, and you also get to skip sauteing veggies and chicken in batches (and therefor tending to it). Instead here, the crockpot does most of the work.

And not only that, cooking it in the slow cooker allows plenty of time to for the flavors to meld together and really soak into the chicken and veggies, plus it will leave you with perfectly tender chicken every time.

It’s a delicious family friendly recipe and it makes plenty so you may be lucky enough to have left overs for lunch the next day!

Then for the days you didn’t plan ahead for a slow cooker dinner try my Sheet Pan Chicken Fajitas, everything cooks together on one sheet pan. So easy and so good!

INGREDIENTS

⅓ cup chicken broth or water
½ cup fresh lime juice
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground cayenne pepper, optional
1 teaspoon salt
¼ teaspoon black pepper
1 + ½ pounds boneless chicken breasts
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 large yellow onion, cut into thick slices
2 cloves minced garlic
For serving:
flour tortillas
shredded sharp cheddar or monterey jack
salsa
guacamole
sour cream
lime wedges

INSTRUCTIONS

In a 4 or 5 quart slow cooker whisk the broth, lime juice and all the spices together including the salt and pepper.
Add half the chicken breasts and then half the peppers and onions then the rest of the chicken topped with the rest of the peppers, onions and garlic.
Cook on high about 4 hours or low 6 – 7.
Remove the chicken breasts to a cutting board and let them sit 10 minutes before slicing or shredding into bite-sized pieces.
Mix them back into the pot and let them cook another ½ hour or so without the lid on. The chicken will soak up the juices and any extra will cook off.
Pile on warm tortillas and garnish with your choice of toppings.

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