So easy and so delicious! Crockpot Chicken Fajitas come together with just about 5 minutes prep and a few simple ingredients. Throw chicken, sliced peppers, onions, salsa and spices together in the crockpot and walk away! These slow cooker chicken tacos are on my regular dinner menu rotation, and they’re always a hit!
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!
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.