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The Easiest Dump and Go Crockpot Chicken Fajitas for Quick Weeknight Dinner

Close-up of seasoned chicken strips mixed with colorful bell peppers and onions for crockpot chicken fajitas.
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This simple crockpot chicken fajitas recipe is your answer for busy weeknights. Just toss the ingredients in the slow cooker and come home to tender, flavorful chicken and peppers ready for tortillas. It is a true dump and go slow cooker meal.

Ingredients

Scale
  • 2.5 pounds boneless, skinless chicken breasts or thighs
  • 3 bell peppers (any color combination), sliced
  • 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, cheese, salsa for serving

Instructions

  1. Place the sliced bell peppers and onion into the bottom of your slow cooker.
  2. Place the chicken breasts or thighs on top of the vegetables.
  3. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper.
  4. Sprinkle this seasoning mix evenly over the chicken.
  5. Drizzle the olive oil over the contents of the slow cooker.
  6. Pour the chicken broth or water around the edges of the slow cooker.
  7. 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 very tender.
  8. Remove the chicken from the slow cooker and shred it using two forks.
  9. Return the shredded chicken to the slow cooker and stir it well with the peppers and onions to coat everything in the juices.
  10. Let it cook for another 10 minutes on LOW to heat through.
  11. Serve the crockpot fajita filling warm in tortillas with your favorite toppings.

Notes

  • For the best flavor and texture, shred the chicken right in the slow cooker juices. This keeps the meat moist.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the slow cooker during the last 15 minutes of cooking.
  • This recipe is great for meal prep; store the filling separately from the tortillas for up to 4 days in the refrigerator.

Nutrition

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