Crockpot Chicken Fajitas (Easy Set-and-Forget Recipe)
Chicken breasts are layered in a slow cooker with peppers, onions, tomatoes, and spices, cooked until tender, then tossed with lime juice and honey before serving in warm tortillas.
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Servings: 6 servings
Equipment
- slow cooker (6 or 7 quart)
- Small bowl
- Ladle
Ingredients
Main
- 2 lb boneless skinless chicken breasts
- 14.5 oz petite diced tomatoes with green chilies 1 can
- 3 bell peppers preferably 1 red, 1 yellow, and 1 green; cored and sliced
- 1 large yellow onion halved and sliced
- 4 cloves garlic minced
Seasoning
- 2 ½ teaspoon chili powder use mild chili powder
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- ¾ teaspoon ground coriander oregano can be substituted (different flavor but also works in fajitas)
- 1 teaspoon salt plus more to taste at the end
- ¾ teaspoon pepper
Finish
- 2 tablespoon fresh lime juice
- 1 tablespoon honey can be omitted if preferred
Serving
- 12 6-inch flour tortillas warmed before serving
Optional Toppings
- cilantro optional topping; up to ¼ cup chopped may also be stirred into the slow cooker at the end
- sour cream optional topping
- salsa optional topping
- guacamole or sliced avocados optional topping
- shredded Mexican cheese optional topping
Instructions
- Layer tomatoes and vegetables: Pour half of the 14.5 oz can of diced tomatoes with green chilies into the bottom of a slow cooker and spread into an even layer. Top with half of the slices from the 3 bell peppers and half of the slices from the large yellow onion, then sprinkle in the minced garlic from the 4 cloves. Lay the 2 lbs of chicken breasts on top.
- Season the chicken: In a small bowl whisk together 2 ½ teaspoon chili powder, 2 teaspoon ground cumin, 1 teaspoon paprika, ¾ teaspoon ground coriander, 1 teaspoon salt, and ¾ teaspoon pepper. Sprinkle half of the seasoning evenly over the chicken breasts, flip the chicken, and sprinkle the remainder over the other side. Top with the remaining half of the tomatoes, then layer in the remaining bell pepper slices and onion slices.
- Cook until done: Cover and cook on HIGH heat for about 2–3 hours or on LOW heat for 4–6 hours, until the chicken is cooked through and the vegetables are tender.
- Remove chicken and drain: Remove the chicken and cut it into strips or shred it. Ladle out 1 cup of the broth (mostly tomato liquid) from the slow cooker and discard it.
- Add lime mixture and serve: In a small bowl whisk together 2 tablespoon fresh lime juice and 1 tablespoon honey, then add to the slow cooker along with the chicken; season with additional salt to taste if desired (up to ¼ cup chopped cilantro may also be stirred in at this point — optional). Gently toss everything together and serve warm in warmed tortillas with any optional toppings.
Notes
Storage: keeps 3 days in the fridge.
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