Mouthwatering Crockpot Chicken Fajitas Recipe
This Mouthwatering Crockpot Chicken Fajitas recipe features tender, flavorful chicken breasts slow-cooked with a vibrant medley of bell peppers, onions, garlic, and salsa. Perfectly seasoned with fajita spices and lime juice, this easy, hands-off dish melds delicious southwestern flavors resulting in juicy shredded chicken fajitas ready to serve with your favorite toppings and tortillas.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Chicken and Seasoning
- 2 lb chicken breast, sliced into 1-inch strips
- 1 packet fajita seasoning (e.g., Old El Paso)
- 1 teaspoon chili powder
- 2 tbsp lime juice
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, minced
Sauce
- 24 oz salsa
Instructions
- Prep the Ingredients: Slice the chicken breasts into 1-inch strips and arrange them on a plate. Slice all three bell peppers into thin strips, thinly slice the yellow onion, and mince the garlic cloves. Having everything prepped beforehand ensures even cooking and smooth layering in the crockpot.
- Layer Base Ingredients: Pour half of the salsa (about 12 oz) into the bottom of the crockpot. Layer half of the sliced bell peppers, half of the onions, and all minced garlic over the salsa. This forms a flavor base and prevents chicken from sticking directly to the pot.
- Add Chicken and Seasonings: Evenly arrange the chicken strips over the vegetable layer. Sprinkle fajita seasoning and chili powder evenly across the chicken, then lightly work the seasoning into the meat with your fingers for thorough flavor absorption.
- Top Layers and Add Lime Juice: Pour the remaining salsa over the seasoned chicken, then add the remaining bell peppers and onions on top. Squeeze the lime juice evenly over the entire mixture to tenderize and brighten flavors. Stir gently just once to combine the seasonings throughout.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Shred Chicken: Use two forks or meat shredders to pull the chicken apart directly in the crockpot into bite-sized pieces, mixing with the salsa and vegetables. Set the crockpot to warm to keep the fajitas moist and ready to serve.
Notes
- Cooking times may vary slightly based on crockpot brand and size; always confirm chicken is cooked to 165°F internally.
- Use a meat thermometer for accurate doneness.
- Serve with warm tortillas, sour cream, guacamole, or shredded cheese for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the crockpot or microwave.
- For spicier fajitas, add extra chili powder or chopped jalapeños as desired.
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