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Crockpot chicken fajitas with juicy shredded chicken, red and yellow bell peppers, and onions in a slow cooker

Easy Crockpot Chicken Fajitas

Juicy shredded chicken slow cooked with bell peppers, onions, and bold fajita spices. A simple, family-friendly dinner that practically makes itself.
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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-American
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion sliced
  • 2 lbs boneless skinless chicken breasts fresh preferred
  • 10 oz can petite diced tomatoes with jalapeño and cilantro or Rotel diced tomatoes with green chilies
  • 2 tbsp fresh lime juice
  • 2 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp granulated sugar optional, balances acidity
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 12 small flour tortillas for serving
  • 1 avocado sliced, for serving
  • 2 tbsp fresh cilantro chopped, for serving
  • 0.5 cup sour cream or plain Greek yogurt for serving

Equipment

  • Slow Cooker or Crockpot (6-quart recommended)
  • Medium mixing bowl
  • Two forks for shredding
  • Instant-read thermometer
  • Skillet for Charring Tortillas (optional)

Method
 

  1. Spread the sliced onions in an even layer across the bottom of the slow cooker. Place the chicken breasts directly on top.
  2. In a medium bowl, stir together the diced tomatoes, lime juice, minced garlic, chili powder, cumin, paprika, sugar, salt, and pepper until combined. Pour this mixture evenly over the chicken.
  3. For softer peppers, add the bell pepper strips on top of the chicken now before cooking. For peppers with more bite, wait until there is 1 hour of cook time remaining on HIGH or 1.5 to 2 hours remaining on LOW before adding them.
  4. Cover and cook on LOW for 3 to 5 hours or HIGH for 2 to 3 hours until the chicken shreds easily with a fork and registers at least 165 degrees F at the thickest point. Do not lift the lid repeatedly -- every peek adds 15 to 20 minutes to cook time.
  5. Remove the chicken and let it rest for 5 minutes. Discard about 1 cup of the cooking liquid. Shred the chicken with two forks and return it to the crockpot. Stir to coat in the sauce.
  6. Warm tortillas in a dry skillet over high heat for 30 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds. Serve with peppers, onions, and desired toppings.

Notes

Do not lift the lid during cooking -- each peek adds 15 to 20 minutes. Discard about 1 cup of liquid before shredding to prevent soggy tortillas. Filling freezes well for up to 3 months. Chicken thighs can be substituted with the same cook time.