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Crockpot Chicken Fajitas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 54 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 3 to 4 hours (low) or 2 hours (high)
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Crockpot Chicken Fajitas recipe provides a simple, flavorful way to enjoy tender chicken breasts cooked low and slow with bell peppers, onions, and a blend of spices. Perfect for a hands-off dinner, this dish yields juicy, well-seasoned fajita filling served with warm flour tortillas and optional toppings like avocado, shredded cheese, and Greek yogurt.

Ingredients

Scale

Chicken and Marinade

  • 1 ½ pounds boneless skinless chicken breasts
  • ¼ cup water or chicken broth
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Vegetables

  • 2 bell peppers, any color, sliced into strips
  • 1 yellow or red onion, cut into slices

Additional Ingredients

  • Juice of 1 lime
  • Flour tortillas
  • Avocado, sliced (optional)
  • Shredded cheese (optional)
  • Plain Greek yogurt or sour cream (optional)

Instructions

  1. Prepare the base: Place the chicken breasts in the bottom of the slow cooker. Add the water or chicken broth, minced garlic, honey, chili powder, paprika, salt, and pepper. This flavorful mixture will ensure the chicken cooks tender and absorbs the spices.
  2. Add vegetables: Layer the sliced bell peppers and onions on top of the chicken to allow them to cook gently and soak up the juices and spices during cooking.
  3. Cook the chicken: Cover the slow cooker and cook on low for 3-4 hours or on high for 2 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
  4. Rest the chicken: Remove the chicken from the slow cooker and let it rest for 5 minutes. This rest period helps the chicken retain its juices and results in more tender meat.
  5. Brighten the flavors: Stir the fresh lime juice into the slow cooker with the peppers and onions to add a fresh, zesty element just before serving.
  6. Combine and serve: Slice or shred the rested chicken and return it to the slow cooker to mix well with the vegetables. Serve the chicken and veggie mixture on warmed flour tortillas and top with avocado, shredded cheese, and Greek yogurt or sour cream as desired.

Notes

  • Use chicken broth instead of water for richer flavor.
  • Adjust chili powder quantity to your preferred level of heat.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated for quick meals.
  • For gluten-free option, serve with corn tortillas instead of flour tortillas.
  • Add fresh cilantro or jalapeños as extra toppings for added flavor and spice.

Find it online: https://justworthi.com/crockpot-chicken-fajitas-recipe/