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The Easiest Dump and Go Crockpot Chicken Fajitas for Busy Weeknights

A white bowl filled with seasoned, shredded chicken mixed with vibrant red and green bell pepper strips for crockpot chicken fajitas.
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Make flavorful, tender chicken fajitas with minimal effort using your slow cooker. This dump and go recipe is perfect for busy weeknights and delivers classic Tex-Mex taste.

Ingredients

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  • 3 lb boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (use mixed colors)
  • 1 large onion, sliced
  • 3 cloves garlic, 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 salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or water
  • Optional: Tortillas, sour cream, salsa, cheese for serving

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper to create the seasoning blend.
  3. Sprinkle the seasoning blend evenly over the chicken.
  4. Add the sliced bell peppers, sliced onion, and minced garlic on top of the seasoned chicken.
  5. Pour the chicken broth or water over the ingredients. Do not stir.
  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 together with the peppers, onions, and cooking liquid until everything is well combined and coated.
  9. Let the mixture cook for another 10 minutes on low to allow the flavors to meld.
  10. Serve the crockpot chicken fajitas immediately in warm tortillas or over rice for healthy fajita bowls.

Notes

  • For the best flavor, use a mix of red, yellow, and green bell peppers.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking time on high.
  • This recipe works well for freezer prep; freeze cooked fajita filling in airtight containers for quick future meals.
  • Shredding the chicken directly in the slow cooker juices keeps it moist.

Nutrition

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