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Easy crockpot chicken fajitas with colorful peppers and shredded chicken

Crockpot Chicken Fajitas

A simple, delicious recipe for shredded chicken fajitas cooked in a crockpot with bell peppers, onions, and spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts Use boneless, skinless breasts for easy shredding.
  • 1 each bell pepper Use a mix of colors for a pretty plate.
  • 1 each onion Yellow or sweet onions soften beautifully.
  • 14 oz can diced tomatoes Use fire-roasted for a smokier flavor.
  • 1 packet fajita seasoning Taste for salt; some packets may be saltier.
  • Tortillas for serving Tortillas Warm flour or corn tortillas for best mouthfeel.
Optional Toppings
  • sour cream Cools the heat.
  • cheese Shredded cheddar or Monterey Jack melts nicely.
  • cilantro Adds fresh brightness.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add in the sliced bell pepper and onion, scattering them over the chicken.
  3. Pour the diced tomatoes over the top.
  4. Sprinkle the fajita seasoning evenly over everything.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, shred the chicken with two forks and stir everything to combine.
  7. Serve in warm tortillas with desired toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat using microwave or stovetop. For freezing, store in freezer bags for up to 3 months. Warm tortillas before serving.