Print

Ultimate Dump & Go Crockpot Chicken Fajitas for Easy Weeknight Dinners

Close-up of a soft tortilla filled with shredded crockpot chicken fajitas and colorful bell pepper strips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful, tender chicken fajitas with minimal effort using your slow cooker. This dump and go crockpot chicken fajitas recipe is perfect for busy weeknights and delivers classic Tex-Mex taste.

Ingredients

Scale
  • 3 lb boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (use varied colors)
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • Tortillas and desired toppings for serving

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Arrange the sliced bell peppers and onion over the chicken.
  3. In a small bowl, mix together the olive oil, minced garlic, chili powder, cumin, paprika, onion powder, garlic powder, oregano, cayenne pepper (if using), salt, and pepper.
  4. Pour the spice mixture evenly over the chicken and vegetables.
  5. Pour the chicken broth or water around the edges of the slow cooker contents.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  7. Remove the chicken from the slow cooker and shred it using two forks.
  8. Return the shredded chicken to the slow cooker and stir it well with the peppers and onions to coat everything in the juices.
  9. Let the mixture heat through for about 10 minutes on the WARM setting, or serve immediately.
  10. Serve the crockpot chicken fajitas hot in warm tortillas with your favorite toppings.

Notes

  • For the most tender shredded chicken, cook on the LOW setting for the full duration.
  • If you prefer a slightly charred texture, transfer the cooked chicken and vegetables to a baking sheet and broil for 3-5 minutes before serving.
  • This recipe is excellent for meal prep; store leftovers in the refrigerator for up to four days.

Nutrition

Find it online: https://www.unfoldrecipes.com/crockpot-chicken-fajitas/