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Crockpot Chicken Fajitas

Crockpot chicken fajitas with peppers and onions added late so they stay a little crisp. Dump-and-go Tex-Mex with real fajita seasoning.
Prep Time: 15 minutes
Cook Time: 5 hours 45 minutes
Total Time: 6 hours
Course: Dinner
Cuisine: Mexican-Inspired
Servings: 6 servings
Calories: 210kcal

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 cup chicken broth
  • 1 lime juiced
  • 2 bell peppers mixed colors, sliced
  • 1 onion medium, sliced
  • flour or corn tortillas for serving

Instructions

  • Season the chicken: Place the chicken in the crockpot and sprinkle with the chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.
  • Add the liquid: Pour in the broth and lime juice.
  • Cook: Cover and cook on low for 5 hours or high for 2.5 hours, until the chicken reaches 165°F.
  • Add the vegetables: Shred or slice the chicken, then stir in the bell peppers and onion. Cover and cook on high for another 45-60 minutes, until the vegetables are tender-crisp.
  • Serve: Pile into warm tortillas with your favorite toppings.

Notes

Add the peppers and onion in the final 45-60 minutes on high, not at the start, or they turn to mush over the full cook.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 6g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 325mg | Potassium: 650mg | Fiber: 2g | Sugar: 3g