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Crockpot Chicken Fajitas

Crockpot chicken fajitas cook chicken breasts with sliced peppers and onion in a 6-quart slow cooker until tender and seasoned. Finish with lime juice, then tuck the chicken and vegetables into warm flour tortillas.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thinly sliced
  • 3 bell peppers assorted colors, seeded and thinly sliced
  • 2 lb chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp lime juice
  • 12 flour tortillas 6-inch

Equipment

  • 1 6-quart slow cooker
  • 1 10-inch skillet

Method
 

  1. Place the sliced onion and bell peppers in the bottom of a 6-quart slow cooker.
  2. Set the chicken breasts on top of the vegetables.
  3. Drizzle the chicken with olive oil.
  4. Sprinkle the chicken evenly with the chili powder, cumin, paprika, garlic powder, oregano, kosher salt, and black pepper.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a cutting board and slice it.
  7. Stir the lime juice into the vegetables.
  8. Return the chicken to the slow cooker and toss to combine.
  9. Warm the tortillas in batches in a dry 10-inch skillet over medium heat for about 20 to 30 seconds per side.
  10. Fill the tortillas with the chicken and vegetables and serve.

Notes

For the juiciest chicken, check that the thickest part reaches 165°F. Refrigerate leftovers in an airtight container for up to 4 days; the chicken and vegetables can be frozen, but freeze tortillas separately. For a gluten-free option, serve with corn tortillas.