Crockpot Chicken Fajitas
Smoky slow-cooked chicken with bell peppers and onions added late to stay crisp-tender, ready to pile into warm tortillas.
Equipment
- 6-quart slow cooker
- cutting board
- sharp knife
- two forks for shredding the chicken
- measuring cups and spoons
Ingredients
- 2.5 lb boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers, sliced (mixed colors)
- 1 medium onion, sliced
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup salsa, or 10 oz can fire-roasted diced tomatoes with green chiles
- 2 tbsp fresh lime juice
- flour tortillas, for serving
- shredded cheese, for serving
- sour cream, for serving
- guacamole, for serving
Instructions
- Place 2.5 lb sliced chicken breast in a 6-quart slow cooker and toss with 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
- Pour 1 cup salsa (or fire-roasted tomatoes with green chiles) and 2 tablespoons lime juice over the chicken and stir to coat.
- Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken shreds easily with two forks.
- Stir in 3 sliced bell peppers and the sliced onion. Cover and cook 30 to 45 minutes more, until crisp-tender.
- Shred the chicken in the pot with two forks so it mixes through the peppers and sauce, then serve in warm tortillas.
Notes
Store the chicken and vegetables in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat to keep the peppers from turning watery.