Crockpot Chicken Fajita is one of the easiest, most uncomplicated, and simply dump and forget dinner recipe. Allow this to slow cook and get perfectly juicy and tender.
If you are using canned tomatoes then pour the entire can of diced tomatoes into the bottom of the 6-7 quart crockpot. Spread into an even layer. If using fresh roma tomatoes then peel and chop them up. Pour and Spread into the bottom of the crockpot in an even layer.
Add chicken breasts over the tomatoes.
In a mixing bowl combine chili powder, smoked paprika, sweet paprika, ground cumin, ground coriander, brown sugar, salt, and pepper. Sprinkle half of the fajita seasoning (this spice mix) over chicken.
Add three kinds of bell peppers (red, yellow, and green bell pepper) along with thinly sliced red onions. Sprinkle remaining Fajita seasoning over the bell peppers and toss well until combined.
Cover and Cook on High for about 2-3 hours and on Low for about 4-6 hours until the chicken is tender and the veggies are cooked through. Squeeze in some fresh lime juice.
Remove chicken and cut into thin strips or shred. Serve them in warm flour tortillas. Use a laddle to discard the (tomato liquid) in the slow cooker. Garnish with chopped cilantro (1/4 cup) or any of your desired toppings.
Video
Notes
you can also add diced green chilies along with a can of diced tomatoes
Nutrition
Nutrition Facts
Crockpot Chicken Fajita
Amount Per Serving
Calories 367
* Percent Daily Values are based on a 2000 calorie diet.
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