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Crockpot Chicken Fajitas

Crockpot chicken fajitas with tender shredded chicken and slow-cooked peppers, served in warm tortillas. Whisked lime-olive oil seasoning infuses the filling as it cooks until juicy and slice-ready.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajita filling
  • 2 lb boneless skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 4 garlic, minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 oz fajita seasoning (1 packet)
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 1 Flour or corn tortillas for serving
  • 1 guacamole for serving
  • 1 sour cream for serving
  • 1 shredded cheese for serving

Equipment

  • 1 Dutch oven

Method
 

Build and season in the slow cooker
  1. Add the chicken breasts to the slow cooker in an even layer.
  2. Top with the sliced red and yellow bell peppers, green bell pepper, sliced onion, and minced garlic.
  3. Whisk together lime juice, olive oil, fajita seasoning, smoked paprika, cumin, and chili powder until smooth, then pour over the chicken and vegetables.
Slow cook until tender
  1. Cook on LOW for 5–6 hours, or on HIGH for 2.5–3 hours, until the chicken is tender and easily pulls apart.
Shred, toss, and serve
  1. Remove the chicken from the slow cooker and slice into strips or shred with two forks.
  2. Return the shredded chicken to the slow cooker and toss with the peppers and juices until evenly coated.
  3. Serve the fajita filling in warm tortillas with guacamole, sour cream, and shredded cheese.

Notes

For best texture, shred the chicken while it’s still warm and then toss it just until glossy with the juices—over-stirring can make peppers too soft. Store leftovers in a sealed container in the refrigerator up to 4 days; freeze up to 3 months. For a lighter option, use reduced-fat sour cream and reduced-fat shredded cheese (the filling and seasoning stay the same).