Crockpot Chicken Fajitas

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings: servings

These crockpot chicken fajitas are delicious and flavorful with minimal effort. Just add all the ingredients to the crockpot and forget it!

2 ½ pounds chicken breast
2 ½ teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon onion powder
¾ teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon dried oregano
1 (10-ounce) can fire-roasted diced tomatoes with green chilies
3 bell peppers, sliced (any color)
1 medium yellow onion, sliced
1 tablespoon lime juice (about ½ lime)
For serving: Corn or flour tortillas, sour cream, guacamole, salsa, shredded cheese

Season the chicken on both sides with garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano. Place it in a large slow cooker.
Pour the diced tomatoes with green chiles on top of the chicken. Mix together and cover. Cook on low for 5 hours or on high for 3 hours.
Add the bell peppers and onions, and continue cooking for an additional 45 minutes.
Remove the chicken using a slotted spoon and shred.
Add the chicken back to the crockpot and stir in the lime juice.
Serve with warm corn or flour tortillas, shredded cheese, salsa, guacamole, and sour cream.

If you prefer crisp bell peppers and onions, add them to the slow cooker and cook for only 30 minutes.
For a leaner option, use boneless and skinless chicken breasts. For a juicier option, use boneless and skinless chicken thighs.
Any color of bell peppers will work. To add some spice and heat, add in some jalapeños and/or poblano peppers.