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Crockpot Chicken Fajitas

Easy crockpot chicken fajitas with bell peppers, onions and a homemade smoky fajita seasoning. Dump everything in and wrap it in warm tortillas at dinner time.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts or thighs (900 g)
  • 3 whole bell peppers sliced
  • 1 large onion sliced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 cup salsa (120 ml)
  • 1 whole lime juiced
  • 10 small flour tortillas warmed
  • to serve sour cream, guacamole, cheese, cilantro

Method
 

  1. Add half the peppers and onions to the slow cooker.
  2. Mix the spices, rub them over the chicken, and lay it on the vegetables. Top with the remaining peppers and onions.
  3. Pour the salsa and lime juice over everything.
  4. Cover and cook on LOW for 3 1/2 to 4 hours or HIGH for 2 hours, until the chicken reaches 165°F (74°C).
  5. Slice or shred the chicken, toss with the vegetables and juices, and serve in warm tortillas.

Notes

Cook time is for LOW. On HIGH, 2 hours.