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Easy Dump-and-Go Crockpot Chicken Fajitas

A close-up of shredded chicken mixed with vibrant red, yellow, and green bell pepper strips for crockpot chicken fajitas.
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Make tender, flavorful chicken fajitas with minimal effort using your slow cooker. This recipe is perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (10 oz) can diced tomatoes and green chilies, undrained
  • 1 packet (1 oz) low-sodium fajita seasoning mix
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Tortillas, for serving
  • Optional toppings: sour cream, salsa, shredded cheese, avocado

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Scatter the sliced onion and bell peppers over the chicken.
  3. In a small bowl, mix the fajita seasoning, cumin, chili powder, and garlic powder.
  4. Pour the diced tomatoes and green chilies (undrained) and chicken broth over the contents of the slow cooker. Sprinkle the seasoning mix evenly over everything.
  5. Drizzle the olive oil on top.
  6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is easily shredded.
  7. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it with the juices and vegetables.
  8. Serve hot with warm tortillas and your favorite toppings.

Notes

  • For best results, use low-sodium seasoning and broth to control the salt level.
  • If you prefer less liquid, drain off some of the broth before shredding the chicken.
  • This recipe freezes well for future meal prep.

Nutrition

Find it online: https://savoryskies.com/crockpot-chicken-fajitas-easy-recipe/