Crockpot Chicken Fajitas Recipe
This easy Crockpot Chicken Fajitas recipe delivers tender, flavorful chicken cooked slowly with vibrant bell peppers and onions. Perfect for a hands-off dinner, the chicken and veggies are seasoned with a smoky blend of chili powder, paprika, and garlic, then served with warm flour tortillas and your favorite toppings like avocado, shredded cheese, and Greek yogurt or sour cream.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (low) or 2 hours (high)
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
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, sliced
To Serve
- Juice of 1 lime
- Flour tortillas
- Avocado
- Shredded cheese
- Plain Greek yogurt or sour cream
Instructions
- 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 to create a flavorful cooking liquid that will infuse the chicken as it cooks.
- Add vegetables: Layer the sliced bell peppers and onions on top of the chicken. This arrangement allows the vegetables to cook gently and absorb the spices and juices released during cooking.
- Slow 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) checked with an instant-read thermometer.
- Rest the chicken: Remove the chicken breasts from the slow cooker and allow them to rest for 5 minutes. This resting period helps redistribute the juices through the meat, keeping it moist and tender.
- Brighten the flavor: Stir the fresh lime juice into the slow cooker with the cooked peppers and onions to enhance and freshen the flavors just before serving.
- Shred and combine: Slice or shred the rested chicken, then return it to the slow cooker and mix it with the vegetables to fully combine the flavors.
- Serve: Warm the flour tortillas and fill them with the chicken and vegetable mixture. Top with sliced avocado, shredded cheese, and a dollop of plain Greek yogurt or sour cream as desired.
Notes
- You can substitute chicken thighs instead of breasts for slightly richer flavor and juicier meat.
- Adjust the chili powder amount to control the spice level of your fajitas.
- For gluten-free option, serve with corn tortillas instead of flour tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Add a splash of fresh cilantro on top before serving for an herby freshness.
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Find it online: https://busyrecipe.com/crockpot-chicken-fajitas-recipe/