Crockpot Chicken Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Marinade Time
1 hr
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Total Time
6 hrs 15 mins
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Servings
4
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Calories
496 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Chicken Fajitas
Description
This recipe begins by marinating the chicken breasts in a mix of olive oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, lime juice and zest, black pepper, kosher salt, and orange juice. This marinade imparts smoky, tangy, and mildly spicy flavors. The chicken is then placed in a crockpot along with sliced red bell peppers and red onion, where it cooks slowly on high for 4 to 5 hours until tender.
As the chicken cooks, it absorbs the marinade while the vegetables soften but retain some texture, creating a dish with layered savory and citrus notes. After cooking, the chicken is sliced and can be served with warm tortillas and accompaniments such as sour cream and guacamole to complete the fajita experience.
Variations include substituting the bell peppers or onions or using gluten-free tortillas or grain bases like rice or quinoa for those avoiding gluten. Marinating the chicken overnight enhances the depth of flavor. The recipe emphasizes the importance of the seasoning mix to achieve the characteristic fajita taste.
Adding vegetables near the end of cooking can provide firmer texture if desired. Fresh lime juice and zest are preferred for brightness.
Ingredients
- 2 pounds chicken breasts skinless, boneless
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 teaspoons kosher salt
- 2/3 cup orange juice
- 3 bell pepper cut into 1/2 inch slices, red
- 1 large red onion cut into 1/2 inch slices
- 2 lime 1 juiced, and zest for marinade, 1 for serving
- cilantro freshly chopped
Options to Serve with:
- tortillas
- sour cream
- guacamole
Instructions
- In a small mixing bowl, whisk 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, juice of one of the 2 limes (plus zest), 1/2 teaspoon black pepper, and 2 teaspoons kosher salt.
- Place the 2 pounds chicken breasts boneless into a large resealable plastic bag and add the marinade mixture over the chicken. Seal the bag tightly and stir through the bag to evenly coat the chicken well with the marinade. Marinate the chicken in the refrigerator for at least 1 hour or overnight for a flavorful chicken.
- Cut the 1 large red onion and 3 red bell peppers into 1/2-inch thick slices. In a 6-quart crockpot, add the marinated chicken. Pour 2/3 cup orange juice on top. Add chopped onion and bell peppers (see note). Cover the pot with the lid and cook on HIGH for 4–5 hours or until internal temperature reads 165 degrees F.
- Once finished cooking, remove the chicken from the pot and slice it into strips. Add a squeeze of half a lime juice and garnish with Freshly chopped cilantro leaves and lime wedges.
- Serve fajitas in Tortillas with your desired toppings like Sour cream and Guacamole.
Notes
- Do not skip any spices in the marinade to ensure full flavor development; smoked paprika adds a distinctive smoky note but can be replaced with regular paprika if needed.
- Red bell peppers can be substituted with yellow or orange for variation; add them later in cooking if you prefer a firmer texture.
- Red onion can be replaced with white or yellow onion according to preference.
- Use freshly squeezed lime juice and zest when possible for better flavor.
- For a gluten-free option, serve the chicken fajitas with gluten-free tortillas or grain alternatives such as quinoa or brown rice.
- Marinating the chicken overnight provides a deeper flavor penetration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 49g | 98% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 145mg | 48% |
| Sodium | 1128mg | 47% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3712IU | 74% |
| Vitamin C | 142mg | 158% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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