Crock pot chicken fajitas
Crock pot chicken fajitas with bell peppers and onions are just 5 ingredients and come out so juicy and delicious! Everyone will love this easy dinner!
Yield: 6 -8 servings
Ingredients
- 3 (6-7 oz.) boneless, skinless chicken breasts
- 2 medium bell peppers (mix), sliced
- 1 medium onion, sliced
- 1 ½ tablespoons fajita seasoning
- 1 cup salsa (see notes)
For serving:
- Warmed tortilla shells
Optional toppings:
- Diced avocado or guacamole, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, pickled red onions, pickled jalapeños, fresh chopped cilantro, lime wedges
Other optional fillings or sides:
- Shredded lettuce, steamed brown or white rice, black beans
Instructions
- Place the chicken breasts in the insert of the slow cooker. Season with one tablespoon of the fajita seasoning.
- Add the onion and peppers on top of the chicken and sprinkle with the remaining ½ tablespoon of fajita seasoning. Add the salsa on top of the onion and peppers.
- Cover and cook in the slow cooker on low for 3-4 hours or on high for 1 ½ to 2 hours, until chicken is cooked through.
- Remove the chicken breasts from the slow cooker and slice thinly.
- Return the sliced chicken to the slow cooker and mix with the peppers, onions and juices. Serve in warmed tortilla shells with desired toppings.
Notes
In place of the salsa, you can substitute a 14.5 oz can of diced tomatoes, drained.
Similarly, make sure your onions and peppers are about the same size so they roast evenly in the oven.
We love homemade fajita seasoning, but you can certainly use a store-bought mix.
How to warm tortillas:
- If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly. - If you have an electric stove, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn. - Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.Leftover chicken fajitas:
- The leftover fajita chicken and peppers and onions can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. - Reheat in the microwave or in a skillet to warm them back up. - You can of course make more fajitas another night or for lunch. - Or use the fajitas for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings. - You can also mix your warmed, leftover fajitas into some hot cooked pasta, mix with some salsa and shredded cheese and you’ve got a fajita pasta dish that tastes delicious!Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 25g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 549mg | Fiber: 6g | Sugar: 5g
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