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Crockpot Chicken Fajitas

Crockpot chicken fajitas with slow-cooked, tender chicken and bell peppers coated in a zesty lime-garlic seasoning. Serve it family-style in warm tortillas with guacamole, sour cream, and shredded cheese for an easy Tex-Mex weeknight meal.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Layer ingredients in the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker.
  2. Add the sliced red bell pepper, sliced yellow bell pepper, sliced green bell pepper, sliced large onion, and minced garlic on top of the chicken.
  3. Whisk together the lime juice, olive oil, fajita seasoning, smoked paprika, cumin, and chili powder, then pour the mixture over everything.
Cook until tender
  1. Cook on LOW for 5–6 hours until the chicken is tender.
  2. For faster cooking, cook on HIGH for 2.5–3 hours until the chicken is tender (choose either LOW or HIGH, not both).
Shred and mix
  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, then toss with the bell peppers and juices until evenly coated.
Serve
  1. Serve the fajita filling in warm flour or corn tortillas with guacamole, sour cream, and shredded cheese.

Notes

For the best texture, shred the chicken while it’s still warm so it absorbs the peppers and juices. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze the filling (without tortilla toppings) for up to 3 months. To make it lighter, use reduced-fat sour cream and a smaller portion of cheese while keeping the same seasoning blend.