Instructions
Step 1: Prepare the Ingredients
- Slice the bell peppers and onions thinly. Set aside.
- If using homemade fajita seasoning, mix all the spices together in a small bowl.
Step 2: Assemble in the Crockpot
- Place the chicken breasts or thighs in the bottom of the crockpot.
- Sprinkle the fajita seasoning evenly over the chicken.
- Add the sliced bell peppers and onions on top.
- Pour the diced tomatoes with green chilies and chicken broth over the vegetables. Drizzle with olive oil and lime juice for added flavor.
Step 3: Cook
- Cover and cook on low heat for 6–7 hours or high heat for 3–4 hours, until the chicken is tender and easily shreddable.
Step 4: Shred the Chicken
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and mix it with the vegetables and juices.
Step 5: Serve
- Warm the flour tortillas in a skillet, oven, or microwave.
- Spoon the chicken and vegetable mixture onto the tortillas. Add your favorite toppings, wrap, and enjoy!
Pro Tips
- For Crispy Edges: After shredding, transfer the chicken and vegetables to a baking sheet and broil for 3–5 minutes for a lightly charred finish.
- Make It Spicy: Add sliced jalapeños or a pinch of cayenne to the crockpot for extra heat.
- Meal Prep: This recipe is great for meal prep—store the chicken and veggies in an airtight container in the fridge for up to 4 days.
Why You’ll Love This Recipe
- Effortless: The crockpot does all the work for you.
- Healthy and Flavorful: Packed with lean protein, fresh veggies, and bold spices.
- Versatile: Serve it in tortillas, over rice, or as a topping for a salad.
Enjoy these Crockpot Chicken Fajitas for a delicious, stress-free meal that’s full of vibrant flavors. Let me know if you’d like more easy slow cooker recipes! 🌮✨🍗
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