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Dump and Go Crockpot Chicken Fajitas

Close-up of shredded chicken mixed with colorful bell peppers and onions, ready for crockpot chicken fajitas.
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This recipe translates professional efficiency into your kitchen. Make flavorful, tender chicken fajitas with minimal prep time using your slow cooker. It is a set it and forget it dinner for busy weeknights.

Ingredients

Scale
  • 3 lb boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (use varied colors for visual appeal)
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup chicken broth or water
  • Tortillas and desired toppings (salsa, sour cream, cheese)

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, black pepper, and cayenne pepper. This is your simple fajita seasoning blend.
  3. Sprinkle the seasoning mix evenly over the chicken.
  4. Add the sliced bell peppers, sliced onion, and minced garlic on top of the chicken. Drizzle with olive oil.
  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. Return the shredded chicken to the slow cooker and stir it with the peppers and onions to coat everything in the juices.
  8. Serve the crockpot chicken fajitas hot with warm tortillas and your favorite toppings.

Notes

  • For the best texture, shred the chicken directly in the slow cooker juices. This keeps the meat moist.
  • If you prefer a less soupy filling, remove the lid for the last 30 minutes of cooking on HIGH to allow some liquid to evaporate.
  • This recipe is great for meal prep chicken fajitas; store the filling separately from the tortillas.

Nutrition

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