Crockpot Chicken Fajitas
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
6 servings
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Calories
259 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Chicken Fajitas
Description
In this recipe, chicken breasts are seasoned with a blend of garlic powder, chili powder, cumin, smoked paprika, and other spices before being slow cooked with fire-roasted diced tomatoes containing green chilies. This base slowly softens the meat while absorbing the spices. Bell peppers and onions are added towards the end of the cooking time to soften slightly while maintaining some texture. The chicken is shredded and returned to the crockpot with fresh lime juice to brighten the flavors before serving.
The slow cooker method yields tender, juicy chicken infused with a smoky, mildly spicy flavor profile that melds with softened vegetables. Serving options include warm corn or flour tortillas and traditional accompaniments such as sour cream, guacamole, salsa, and shredded cheese for layering and added creaminess.
For crisper vegetables, they can be cooked for less time. The recipe allows flexibility with chicken cuts and bell pepper colors, and heat can be adjusted by adding jalapeños or poblanos.
Ingredients
- 2 ½ pounds chicken breast
- 2 ½ teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ¾ teaspoon cumin ground
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon smoked paprika
- ¼ teaspoon oregano dried
- 1 (10-ounce) can fire-roasted diced tomatoes with green chilies
- 3 bell peppers sliced (any color
- 1 medium yellow onion sliced
- 1 tablespoon lime juice (about ½ lime)
- corn tortilla for serving
- flour tortilla
- sour cream
- guacamole
- salsa
- shredded cheese
Instructions
- Season the chicken on both sides with garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano. Place it in a large slow cooker.
- Pour the diced tomatoes with green chiles on top of the chicken. Mix together and cover. Cook on low for 5 hours or on high for 3 hours.
- Add the bell peppers and onions, and continue cooking for an additional 45 minutes.
- Remove the chicken using a slotted spoon and shred.
- Add the chicken back to the crockpot and stir in the lime juice.
- Serve with warm corn or flour tortillas, shredded cheese, salsa, guacamole, and sour cream.
Notes
- To keep bell peppers and onions crisper, add them during the last 30 minutes of cooking.
- Use boneless skinless chicken breasts for leaner meat or thighs for juicier results.
- Any bell pepper color works; add jalapeños or poblanos for extra heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 42g | 84% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 121mg | 40% |
| Sodium | 695mg | 29% |
| Potassium | 895mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2354IU | 47% |
| Vitamin C | 82mg | 91% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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