Description
This Mouthwatering Crockpot Chicken Fajitas recipe delivers tender, flavorful chicken cooked slowly with vibrant bell peppers, onions, and savory seasonings in a zesty salsa base. Easy to prepare and perfect for a hands-off meal, this crockpot dish infuses every bite with Mexican-inspired flavors, resulting in juicy, shredded chicken fajitas that pair perfectly with tortillas or rice.
Ingredients
Scale
Vegetables
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, minced
Protein & Seasonings
- 2 lb chicken breast, sliced into 1-inch strips
- 1 packet fajita seasoning (Old El Paso suggested)
- 1 teaspoon chili powder
Liquids & Extras
- 24 oz salsa (divided into two 12 oz portions)
- 2 tbsp lime juice
Instructions
- Prep Ingredients: Slice the chicken breasts into 1-inch strips. Slice all bell peppers into thin strips, thinly slice the yellow onion, and mince the garlic cloves. Having all ingredients prepped ensures even cooking throughout the crockpot.
- Layer the Base: Pour half of the salsa (about 12 oz) into the bottom of the crockpot. Layer half of the sliced bell peppers, half of the onion, and all of the minced garlic evenly over the salsa to create a flavorful base and prevent sticking.
- Add Chicken and Seasonings: Arrange the chicken strips evenly over the vegetable layer. Sprinkle the fajita seasoning packet and chili powder evenly over the chicken. Gently rub the seasonings into the chicken with your fingers to help them adhere and infuse flavor.
- Top Layers and Lime Juice: Pour the remaining salsa over the seasoned chicken, then top with the remaining sliced peppers and onions. Squeeze the lime juice evenly on top. Stir gently once to distribute the seasonings and juices throughout the crockpot.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F. This slow cooking tenderizes the chicken and melds the flavors deeply.
- Shred Chicken: Using two forks or meat shredders, shred the cooked chicken directly in the crockpot into bite-sized pieces, mixing well with the salsa and vegetables.
- Keep Warm and Serve: Set the crockpot to warm to keep the fajitas moist and hot without drying them out. Serve with warm tortillas, rice, or your favorite fajita accompaniments.
Notes
- Using a meat thermometer ensures the chicken is perfectly cooked and safe to eat.
- For spicier fajitas, add extra chili powder or a diced jalapeño during layering.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated in the crockpot or microwave.
- Serve with toppings like sour cream, guacamole, or shredded cheese as desired.
- To make this recipe gluten free, ensure the fajita seasoning packet is certified gluten free.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: crockpot chicken fajitas, slow cooker fajitas, easy chicken fajitas, shredded chicken fajitas, Mexican chicken recipe, crockpot dinner
