Crockpot Chicken Fajitas 

Picture coming home to the irresistible aroma of tender chicken, vibrant bell peppers, and sweet onions, all slow-cooked to juicy perfection and begging to be tucked into warm tortillas. This easy, hands-off Tex-Mex favorite only requires layered prep—and then your crockpot works its magic. Simply slice, season, stir, and walk away. In a few hours, you’ll have a flavorful fiesta ready to share with the whole family. Customize with your favorite toppings and enjoy a comforting, flexible meal that suits busy weeknights perfectly. 

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
  
  

• 3 bell peppers (red, yellow, green), sliced 

• 1 large onion, sliced
  
  

• 1 (14.5 oz) can diced tomatoes, drained
  
  

• 2 cloves garlic, minced
  
  

• 1 Tbsp chili powder
  
  

• 1 tsp ground cumin
  
  

• 1 tsp paprika
  
  

• ½ tsp dried oregano
  
  

• Salt and black pepper, to taste
  
  

• Juice of 1 lime
  
  

• Fresh cilantro, for garnish
  
  

• Tortillas and toppings (e.g., sour cream, guacamole, shredded cheese, pico de gallo) for serving
  
  

Directions

Layer sliced onions and bell peppers at the bottom of your slow cooker. Place chicken breasts on top, then sprinkle with chili powder, cumin, paprika, oregano, garlic, salt, and pepper. Add the drained diced tomatoes and squeeze in lime juice. Cover and cook on low for 6 hours or high for 3 hours. Once tender, shred the chicken with two forks directly in the crockpot, then stir it together with the veggies and juices. Serve spoonfuls of the fajita mixture in warm tortillas, topping with cilantro and other your favorite accompaniments. 

Nutrients

Estimating based on comparable slow-cooker chicken fajita profiles:

• Calories: ~260 kcal per serving
  
  

• Total Fat: ~5 g
  
  

• Saturated Fat: ~1 g
  
  

• Carbohydrates: ~10 g
  
  

• Protein: ~42 g
  
  

• Sodium: ~695 mg