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The Ultimate Dump-and-Go Crockpot Chicken Fajitas for Guaranteed Tender Meat

Close-up of shredded chicken mixed with sliced red and yellow bell peppers and onions, ready for crockpot chicken fajitas.
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Make tender, flavorful chicken fajitas with minimal effort using your slow cooker. This dump and go recipe is perfect for easy weeknight dinners and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 packet (1 oz) low sodium fajita seasoning mix
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • Tortillas, for serving
  • Toppings (salsa, sour cream, cheese, avocado), for serving

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Top the chicken with the sliced onion and all three colors of bell peppers.
  3. In a small bowl, whisk together the fajita seasoning, chicken broth, and olive oil.
  4. Pour the seasoning mixture evenly over the chicken and vegetables.
  5. 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 cooked through and easily shredded.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it with the juices.
  7. Serve the chicken and vegetables warm in tortillas with your preferred toppings.

Notes

  • For best results, use low sodium broth and seasoning to control the salt level.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on high.
  • Shredded chicken freezes well for future meal prep.

Nutrition

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