Crockpot Chicken Fajitas
Looking for an easy dinner that's packed with flavor and practically effortless? These Crockpot Chicken Fajitas are the perfect weeknight meal - tender seasoned chicken, colorful bell peppers, and onions are slow cooked in a zesty fajita seasoning mixture with salsa until juicy and delicious.
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 packet fajita seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 jar (16 oz) salsa (mild, medium, or hot)
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 sweet onion thinly sliced
For Serving
- Flour Tortillas
- Sour Cream, Shredded Cheese, Guacamole, Diced Tomatoes, Chopped Cilantro, etc.
Instructions
- Place the chicken breasts into the bottom of the slow cooker in an even layer. Drizzle the olive oil and fresh lime juice over top the chicken.2 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil, 2 tablespoons freshly squeezed lime juice
- Sprinkle the fajita seasoning, chili powder, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken.1 packet fajita seasoning, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour the salsa over top of the chicken. Then use a spoon to gently spread it out evenly over all the chicken so it creates a layer on top.1 jar (16 oz) salsa
- Add the thinly sliced bell peppers and onion over top. Don't stir or anything, just leave the vegetables sitting on top.1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 sweet onion
- Cover with the lid and cook on LOW heat for 4-6 hours, or until the chicken reaches an internal temperature of 165°F in the thickest part.
- Transfer the chicken to a cutting board and let them rest for 5 minutes. Slice the chicken and return it into the crockpot with the peppers and onions and sauce.
- Gently stir everything together so the chicken is coated in the sauce and the let it sit in the crockpot, on the WARM setting with the lid off, for about 10 minutes before serving.
- Serve the chicken fajitas warm with flour tortillas or corn tortillas and garnish with your favorite toppings; such as sour cream, guacamole, avocado slices, shredded cheese, pico de gallo, and chopped fresh cilantro. Enjoy!Flour Tortillas, Sour Cream, Shredded Cheese, Guacamole, Diced Tomatoes, Chopped Cilantro, etc.
Notes
- The chicken is ready once it reaches an internal temperature of 165°F. If your crockpot runs hot, check the chicken early because boneless chicken breasts can go from tender to overcooked very quickly.
- You can use boneless, skinless chicken thighs if you prefer a richer, juicier, and fattier fajita filling.
- Mild salsa keeps this family-friendly, while medium or hot salsa adds a little bit more flavor without making it too spicy. Use whatever salsa your family prefers. You could also spice it up even more by adding a can of diced green chilies or a can of chopped jalapeños into the crockpot along with the bell peppers and onions.
- I prefer a sweet onion but you could also use a yellow onion, white onion, or even a red onion.