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Dump and Go Crockpot Chicken Fajitas for Busy Weeknights

Shredded chicken mixed with colorful sliced bell peppers and onions, ready for crockpot chicken fajitas.

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Make tender, flavorful chicken fajitas with minimal effort using your slow cooker. This easy crockpot chicken fajitas recipe is perfect for hands-off cooking on busy weeknights.

Ingredients

Scale
  • 3 lb boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (use varied colors for best look)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or water

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a separate bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper.
  3. Sprinkle the spice mixture evenly over the chicken.
  4. Add the sliced bell peppers and onion over the chicken. Pour the olive oil and chicken broth over the vegetables.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the juices and vegetables.
  7. Let the mixture sit for 10 minutes to absorb the flavors before serving.
  8. Serve hot in warm tortillas with your favorite toppings.

Notes

  • For the best texture, shred the chicken after it is fully cooked and let it sit in the sauce for 10 minutes before serving.
  • If you prefer a less soupy result, drain off some of the excess liquid before shredding the chicken.
  • Serve these slow cooker chicken fajitas with warm tortillas, sour cream, salsa, cheese, or avocado for a complete Tex-Mex meal.

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