Crockpot Chicken Fajitas

Shredded chicken with Pico de Gallo and guacamole on a flour tortilla.

Crockpot Chicken Fajitas need just 5 minutes of prep and a few simple ingredients. Toss chicken, peppers, onions, salsa, and spices into the slow cooker, then walk away. Finish with fresh lime juice and serve in warm tortillas with your favorite toppings. This recipe is on repeat at my house!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 159

Author Kim

Ingredients

¾ cup prepared salsa
4 teaspoons chili powder
2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon cumin
¼ teaspoon oregano
2 pounds boneless, skinless chicken breasts or tenders
1 medium onion sliced
1 medium red bell pepper cut in strips
1 medium green bell pepper cut in strips
juice of 1 lime
flour or corn tortillas
optional toppings: Pico de Gallo, cilantro, shredded cheese, sour cream, guacamole

Instructions

In a small bowl, combine the salsa and all spices; set aside.
Place the chicken into the bottom of a 6-quart slow cooker. Spoon and spread the salsa/seasoning mix over the chicken. Add onion and peppers. Cover crockpot with a lid and cook 4-6 hours on low or 3-4 hours on high or until chicken is cooked through and tender. Note: chicken breasts will take longer than tenders. About an hour before everything is finished cooking, I like to give the chicken, onion and peppers a good stir, to allow the peppers and onion to be evenly cooked.
Remove the chicken from slow cooker and shred with two large forks. Transfer the shredded chicken back into the slow cooker. Add freshly squeezed lime juice, mix everything together and taste. Season with salt if necessary.
Spoon the chicken mixture into heated tortillas using a slotted spoon or tongs and allow any excess liquid to drip back into the slow cooker. Add desired toppings and enjoy!

Video

Notes

*Nutritional information does not include tortilla or additional toppings.

Storage. Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for up to about 5 days.
Freezing. Allow the chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator before reheating.
Reheating. To reheat the leftover chicken, you can place it in the slow cooker and place it on “warm” to warm it back up. Alternatively, you can simply reheat it in the microwave or on the stovetop.

Nutrition