Ingredients
Equipment
Method
- Thinly slice your green, red, and yellow bell peppers and the onion. Aim for consistent slicing so they cook evenly in the slow cooker.1 large green bell pepper, thinly sliced, 1 large red bell pepper, thinly sliced, 1 large yellow bell pepper, thinly sliced, 1 large onion, thinly sliced
- For deeper flavor, you can lightly sear the chicken breasts in a hot skillet with a tablespoon of olive oil for about 2-3 minutes per side, until lightly browned. This step adds a lovely richness but is skippable if you're truly pressed for time.1.5 lbs boneless, skinless chicken breasts, 2 tablespoons olive oil
- Place the sliced bell peppers and onion into the bottom of your slow cooker.1 large green bell pepper, thinly sliced, 1 large red bell pepper, thinly sliced, 1 large yellow bell pepper, thinly sliced, 1 large onion, thinly sliced
- Lay the chicken breasts on top of the vegetables.1.5 lbs boneless, skinless chicken breasts
- In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. If you’re using a packet of fajita seasoning, you can also add that to the mix for an extra boost of flavor.1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 1.25 ounce packet fajita seasoning mix
- Sprinkle the spice mixture evenly over the chicken and vegetables in the slow cooker.1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 1.25 ounce packet fajita seasoning mix
- Pour the chicken broth or water into the slow cooker.1/4 cup chicken broth or water
- Cover the slow cooker and cook on HIGH for 2-3 hours, or on LOW for 4-6 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken.1.5 lbs boneless, skinless chicken breasts
- Return the shredded chicken to the slow cooker with the vegetables and stir to combine everything. The juices will have created a delicious sauce that coats the chicken and vegetables.1.5 lbs boneless, skinless chicken breasts
- While the chicken is shredding or after it's returned to the slow cooker, warm your tortillas according to package directions. This can be done in a dry skillet, in the microwave, or directly over a low gas burner for a slightly charred edge.Flour tortillas or corn tortillas
- Serve the Crock Pot Chicken Fajitas mixture hot. Let everyone assemble their own fajitas with their favorite toppings like shredded cheese, sour cream, salsa, guacamole, and cilantro.Shredded cheddar cheese, Sour cream or Greek yogurt, Salsa, Guacamole or sliced avocado, Chopped cilantro
Notes
Leftover Crock Pot Chicken Fajitas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the fajita mixture in freezer-safe containers or bags for up to 2-3 months. Reheat on stovetop, microwave, or oven.
