Description
This Crockpot Chicken Fajitas recipe offers a simple and flavorful way to enjoy tender, juicy chicken cooked low and slow with sweet peppers and onions. Perfect for busy days, this slow cooker meal requires minimal prep and results in a delicious Tex-Mex dish served with warm tortillas and your favorite toppings.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup water or chicken broth
- 2 garlic cloves, minced
- 1 tablespoon honey
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Vegetables
- 2 bell peppers, any color, sliced into strips
- 1 yellow or red onion, cut into slices
- Juice of 1 lime
Serving Suggestions
- Flour tortillas
- Avocado
- Shredded cheese
- Plain Greek yogurt or sour cream
Instructions
- Prepare the Chicken and Seasoning: Place the chicken breasts in the bottom of the slow cooker. Add the water or chicken broth, minced garlic, honey, chili powder, paprika, salt, and pepper. This mixture will create a flavorful base for the chicken to cook in.
- Add Vegetables: Layer the sliced bell peppers and onions on top of the chicken. This allows the vegetables to cook gently in the slow cooker juices, infusing them with the spices and moisture from the chicken.
- Slow Cook: Cover the slow cooker and cook on low for 3-4 hours or on high for 2 hours, until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C) when checked with an instant-read thermometer.
- Rest the Chicken: Remove the chicken from the slow cooker and let it rest for 5 minutes. This brief rest helps the juices redistribute within the meat for more tender results.
- Add Lime Juice: Stir the fresh lime juice into the slow cooker with the peppers and onions to brighten the flavors just before serving.
- Shred and Serve: Slice or shred the rested chicken and return it to the slow cooker to combine with the cooked vegetables. Serve the chicken and vegetable mixture in warmed flour tortillas and top as desired with avocado, shredded cheese, and plain Greek yogurt or sour cream.
Notes
- To prepare freezer meal fajitas, layer the bell peppers and onions at the bottom of a heavy-duty zip-top freezer bag. Add the water or broth, minced garlic, honey, chili powder, paprika, salt, and pepper. Place the chicken in the bag. Remove excess air, seal, and freeze flat for up to 3 months.
- Thaw the freezer meal in the refrigerator for 24 hours before cooking. Transfer the contents to the slow cooker and cook as directed.
- For crisper bell peppers, add them during the last hour of cooking instead of at the beginning.
- Nutrition information does not include tortillas or optional toppings.
Nutrition
- Serving Size: 1 serving (approx. 1/6th recipe, without tortillas and toppings)
- Calories: 230
- Sugar: 6g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
