Crockpot Chicken Fajitas Recipe
A simple and flavorful Crockpot Chicken Fajitas recipe that combines tender chicken breast strips with colorful bell peppers, onions, garlic, and salsa. Slow-cooked to perfection, this dish offers juicy, shredded chicken infused with vibrant fajita seasonings and lime juice, ideal for an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (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: Gluten Free
Ingredients
Scale
Chicken and Seasoning
- 2 lb chicken breast, sliced into 1-inch strips
- 1 packet fajita seasoning (such as Old El Paso)
- 1 teaspoon chili powder
- 2 tbsp lime juice
Vegetables
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, minced
Other
- 24 oz salsa (divided into two halves)
Instructions
- Prepare Ingredients: Slice the chicken breasts into 1-inch strips and set aside. Thinly slice the red, yellow, and green bell peppers, the yellow onion, and mince the garlic cloves. Having everything prepped beforehand ensures even cooking and an efficient layering process in the crockpot.
- Layer Base: Pour half of the salsa (about 12 oz) into the bottom of the crockpot. Layer half of the sliced bell peppers, half of the onion, and all the minced garlic evenly over the salsa to create a flavorful base and prevent the chicken from sticking to the pot.
- Add Chicken and Season: Place the sliced chicken breast strips evenly over the vegetable layer. Sprinkle the fajita seasoning packet and chili powder evenly over the chicken. Use your fingers to gently work the seasoning into the chicken to enhance flavor absorption.
- Top Layers: Pour the remaining half of the salsa over the seasoned chicken, then layer the remaining sliced bell peppers and onions on top. Drizzle the lime juice evenly over all the ingredients to tenderize the chicken and brighten flavors. Stir gently once to mix the seasonings throughout.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken reaches an internal temperature of 165°F. The slow cooking allows the chicken to become tender and absorb the flavors while the vegetables soften and release juices.
- Shred and Serve: Using two forks, shred the cooked chicken directly in the crockpot, mixing it thoroughly with the salsa and vegetables. Set the crockpot to warm to keep the fajitas moist and ready to serve.
Notes
- For best results, avoid opening the crockpot frequently during cooking to maintain temperature and moisture.
- If preferred, serve with warm tortillas, sour cream, shredded cheese, guacamole, or fresh cilantro.
- Adjust fajita seasoning and chili powder to taste for spiciness preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free if using gluten-free seasoning and salsa.
Keywords: Crockpot chicken fajitas, slow cooker fajitas, chicken fajita recipe, easy crockpot recipes, Mexican chicken fajitas
Find it online: https://chefmilacook.com/crockpot-chicken-fajitas-recipe/
