Mouthwatering Crockpot Chicken Fajitas Recipe
This Mouthwatering Crockpot Chicken Fajitas recipe features tender, slow-cooked chicken breasts infused with vibrant bell peppers, onions, and salsa. Cooked low and slow in a crockpot, the fajitas deliver a perfect balance of tangy, spicy, and savory flavors, making them an easy, hands-off meal ideal for busy days. With simple seasoning and fresh lime juice added at the end, these fajitas maintain juicy texture and bold taste, perfect for serving with tortillas or over rice.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 2 lb chicken breast, sliced into 1-inch strips
- 24 oz salsa (divided)
- 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
- 1 packet fajita seasoning (such as Old El Paso)
- 2 tbsp lime juice
- 1 teaspoon chili powder
Instructions
- Prepare the Mise en Place: Slice the chicken breasts into 1-inch strips. Slice all three bell peppers into thin strips, thinly slice the yellow onion, and mince the garlic cloves. Having all ingredients prepped before assembling will ensure even cooking and quick layering in the crockpot.
- Layer the Crockpot Base: Pour half of the salsa (about 12 oz) into the bottom of the crockpot. Layer half of the sliced peppers, half of the onion, and all of the minced garlic evenly over the salsa to create a flavorful base and prevent sticking.
- Season and Add the Chicken: Arrange the sliced chicken breast strips evenly over the vegetable layer in the crockpot. Sprinkle the fajita seasoning and chili powder over the chicken, then use your fingers to gently work the seasoning into the meat to ensure even flavoring.
- Top and Finish Assembly: Pour the remaining salsa over the seasoned chicken and top with the remaining sliced peppers and onions. Squeeze the lime juice evenly across the top to tenderize the chicken and brighten flavors. Stir gently once to combine seasonings evenly without breaking up the layers.
- Cook Low and Slow: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Ensure the chicken reaches an internal temperature of 165°F. This slow cooking allows the chicken to absorb the flavors and the vegetables to soften and release their juices.
- Shred the Chicken and Finish: Use two forks or meat shredders to shred the chicken directly in the crockpot. Mix the chicken throughout the salsa and vegetables for maximum flavor absorption. Set the crockpot to warm to keep the fajitas moist and ready to serve.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to a safe internal temperature of 165°F.
- Shredding the chicken in the crockpot helps it reabsorb juices, keeping it moist.
- For a spicier kick, consider adding extra chili powder or a dash of cayenne pepper.
- Serve with warm tortillas, rice, or as a protein topping for salads.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Keywords: crockpot chicken fajitas, slow cooker fajitas, easy chicken fajitas, Mexican chicken recipe, healthy crockpot meals
