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Crock Pot Chicken Fajitas

Tender shredded chicken slow-cooked with colorful peppers, onions, tomatoes, and warm spices for an easy, flavor-packed fajita dinner. Perfect for busy nights and customizable with your favorite toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Easy Dinners, Family Favorites, Main Course, Mexican-Inspired, Slow Cooker
Cuisine: Tex-Mex
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 10 oz diced tomatoes with green chilies 1 can
  • 1 red bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 green bell pepper julienned
  • 1 yellow onion sliced
  • 4 cloves garlic minced
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • flour tortillas for serving
  • sour cream for serving
  • salsa for serving
  • shredded cheddar cheese for serving

Method
 

  1. Spread half of the diced tomatoes in the bottom of the crock pot. Layer with half of the peppers and onions, then sprinkle in garlic.
  2. Place chicken breasts on top. Sprinkle with chili powder, cumin, paprika, salt, and black pepper.
  3. Top with remaining tomatoes, peppers, and onions.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.
  5. Remove chicken and shred with two forks. Discard 1–2 cups of liquid from the crock pot.
  6. Whisk together lime juice and honey, then stir into the crock pot along with shredded chicken.
  7. Gently toss everything together and serve warm in tortillas with desired toppings.

Notes

Serve with rice, guacamole, or cilantro for extra flavor. Leftovers are great for bowls, salads, or quesadillas.