Description
This Crock Pot Chicken Fajitas recipe offers a flavorful and easy way to prepare juicy chicken breasts with colorful bell peppers and onions, all slow-cooked to perfection with a blend of Mexican-inspired spices. Perfect for a hassle-free weeknight meal, these fajitas are served with warm flour tortillas and your favorite toppings like sour cream, salsa, and shredded cheddar cheese.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 red bell pepper, cut in thin strips (seeds and ribs removed)
- 1 orange bell pepper, cut in thin strips (seeds and ribs removed)
- 1 green bell pepper, cut in thin strips (seeds and ribs removed)
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons fresh lime juice
- 1 Tablespoon honey
To Serve
- Flour tortillas
- Sour Cream
- Salsa
- Shredded Cheddar Cheese
Instructions
- Layer Ingredients: Pour half of the canned diced tomatoes with green chilies into the bottom of the crock pot, spreading them evenly. Then layer half of the sliced bell peppers (red, orange, green) and half of the sliced yellow onion on top. Sprinkle the minced garlic evenly over the vegetables, and place the chicken breasts on top of this layer.
- Season the Chicken: Evenly sprinkle chili powder, ground cumin, paprika, salt, and black pepper over the chicken breasts. Then add the remaining canned tomatoes with green chilies, bell peppers, and onion slices on top of the seasoned chicken.
- Cook in Crock Pot: Cover the crock pot with the lid and cook on LOW heat for 6 to 8 hours, or on HIGH heat for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender. Once done, remove the chicken breasts and shred them using two forks. Drain and discard most of the broth or liquid accumulated in the crock pot during cooking.
- Mix Lime Juice and Honey: In a small bowl, whisk together fresh lime juice and honey until combined.
- Combine and Serve: Return the shredded chicken to the crock pot, add the lime juice and honey mixture, then gently toss to combine all flavors. Serve the chicken fajitas warm by spooning the filling into flour tortillas and adding desired toppings such as sour cream, salsa, and shredded cheddar cheese. Enjoy your delicious homemade chicken fajitas!
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños along with the spices.
- You can substitute chicken thighs for breasts for a juicier texture.
- If you prefer gluten-free, serve fajitas with corn tortillas instead of flour tortillas.
- Leftover shredded chicken fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, prep vegetables the night before and store them in the fridge until ready to use.
