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Mediterranean chicken tenders on a white plate garnished with fresh parsley and lemon wedges

Crockpot Chicken Fajitas

Tender shredded chicken breast slow cooked in salsa with colorful bell peppers, onions, garlic, and bold fajita seasoning. A simple, hands-off weeknight dinner that is ready when you are.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz salsa chunky medium salsa recommended
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 large yellow onion thinly sliced
  • 6 cloves garlic minced
  • 2 lbs chicken breast sliced into 1-inch strips
  • 1 packet fajita seasoning such as Old El Paso
  • 1 tsp chili powder
  • 2 tbsp lime juice fresh recommended

Equipment

  • 6-quart slow cooker or crockpot
  • Two forks or meat shredders
  • Cutting board and knife

Method
 

  1. Slice the chicken breasts into 1-inch strips. Thinly slice all three bell peppers and the yellow onion. Mince the garlic cloves.
  2. Pour half of the salsa, about 12 oz, into the bottom of the crockpot. Layer half of the sliced peppers, half of the onion, and all of the minced garlic over the salsa.
  3. Arrange the sliced chicken strips in a single layer over the vegetables. Sprinkle the fajita seasoning packet and chili powder evenly over the chicken, pressing it in lightly so it adheres.
  4. Pour the remaining salsa over the seasoned chicken. Top with the remaining sliced peppers and onions. Squeeze the lime juice evenly over everything. Stir gently just once to combine.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165 degrees F and shreds easily with a fork.
  6. Using two forks or meat shredders, shred the chicken directly in the crockpot. Stir it through the salsa and vegetables until well combined. Set to warm until ready to serve.

Notes

Serve in warm flour or corn tortillas with sour cream, shredded cheese, and guacamole. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Use leftovers in burrito bowls, quesadillas, or nachos.