Make flavorful, tender chicken fajitas with minimal effort using your slow cooker. This recipe is perfect for busy weeknights and delivers a satisfying Tex-Mex meal.
Author:ellievance
Prep Time:10 min
Cook Time:6 hours
Total Time:6 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:Tex-Mex
Diet:Low Fat
Ingredients
Scale
3 lb boneless, skinless chicken breasts or thighs
3 bell peppers, sliced (use varied colors)
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
Tortillas and desired toppings for serving
Instructions
Place the chicken breasts or thighs in the bottom of your slow cooker.
Arrange the sliced bell peppers and onion over the chicken. Sprinkle the minced garlic over the vegetables.
In a small bowl, combine the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper. Mix these spices well.
Sprinkle the spice mixture evenly over the chicken and vegetables in the slow cooker. Drizzle the olive oil over the contents.
Pour the chicken broth or water around the edges of the mixture.
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it with the juices and vegetables.
Serve the crockpot chicken fajitas warm in tortillas with your favorite toppings like salsa, sour cream, or cheese.
Notes
For best results and the most tender meat, cook on the LOW setting.
If you prefer less liquid in your final dish, drain off some of the excess liquid before shredding the chicken.
You can easily double this recipe for larger families or for meal prepping.