Crockpot Chicken Fajitas
A simple, delicious recipe for shredded chicken fajitas cooked in a crockpot with bell peppers, onions, and spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breasts (Use boneless, skinless breasts for easy shredding.)
- 1 each bell pepper (Use a mix of colors for a pretty plate.)
- 1 each onion (Yellow or sweet onions soften beautifully.)
- 14 oz can diced tomatoes (Use fire-roasted for a smokier flavor.)
- 1 packet fajita seasoning (Taste for salt; some packets may be saltier.)
- Tortillas for serving Tortillas (Warm flour or corn tortillas for best mouthfeel.)
Optional Toppings
- sour cream (Cools the heat.)
- cheese (Shredded cheddar or Monterey Jack melts nicely.)
- cilantro (Adds fresh brightness.)
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add in the sliced bell pepper and onion, scattering them over the chicken.
- Pour the diced tomatoes over the top.
- Sprinkle the fajita seasoning evenly over everything.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir everything to combine.
- Serve in warm tortillas with desired toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat using microwave or stovetop. For freezing, store in freezer bags for up to 3 months. Warm tortillas before serving.