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Crockpot Chicken Fajitas with Peppers and Onions

Elina James
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Fajitas:
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp crushed red pepper flakes (optional, for heat)
  • ¼ cup chicken broth or water
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • For Serving:
  • Flour or corn tortillas
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Shredded cheese
  • Lime wedges
  • Salsa or pico de gallo

Instructions
 

  • Step 1: Prepare the Ingredients: Slice bell peppers and onions into thin strips. Mince garlic and set aside.
  • Step 2: Assemble in Crockpot: Place chicken breasts or thighs in the bottom of the crockpot. Top with sliced peppers, onions, and garlic. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and crushed red pepper flakes. Drizzle olive oil and chicken broth over the chicken and veggies. Sprinkle the spice mixture evenly on top.
  • Step 3: Slow Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and tender. About 10 minutes before serving, drizzle lime juice over the top.
  • Step 4: Shred the Chicken: Remove chicken from the crockpot and shred using two forks. Return shredded chicken to the crockpot and stir to combine with peppers, onions, and juices.