Description
These crock pot chicken fajitas are a healthy, vibrant, and effortless weeknight dinner packed with lean protein and colorful veggies. Slow-cooked for maximum flavor, they’re perfect for busy families and meal prep.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breast
- 3 large bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tablespoons fajita seasoning (homemade or store-bought)
- 2 cloves garlic, minced
- 2 tablespoons lime juice (fresh preferred)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon olive oil
- Salt & pepper to taste
- Optional toppings: shredded cheese (cheddar, Monterey jack, or Mexican blend), sour cream or plain Greek yogurt, fresh cilantro, sliced avocado or guacamole, jalapeño slices, fresh salsa or pico de gallo, flour or corn tortillas (gluten-free if needed)
Instructions
- Slice chicken breast into thick strips (about 1/2 inch wide). Slice bell peppers and onion into similar-sized strips. Mince garlic. If using homemade fajita seasoning, mix it up in a small bowl.
- Add chicken strips to the bottom of the crock pot. Top with sliced peppers and onions. Sprinkle minced garlic over the veggies.
- Sprinkle fajita seasoning evenly over everything. Pour in lime juice, olive oil, and drained diced tomatoes. Add a pinch of salt and pepper.
- Use tongs to gently toss everything together so the seasoning coats all the chicken and veggies.
- Cover and cook on low for 4-6 hours, or high for 2-3 hours, until chicken is fork-tender and veggies are soft but still colorful.
- Once cooked, use tongs or two forks to shred chicken directly in the crock pot, or remove and slice if you prefer chunky pieces. Stir everything together.
- Taste and add extra salt, pepper, or lime juice if needed. If too watery, leave the lid off for 10 minutes before serving.
- Spoon the chicken and veggies into warm tortillas. Top with cheese, sour cream, avocado, cilantro, or any favorite toppings. Serve immediately.
Notes
For gluten-free, use corn or grain-free tortillas and check your seasoning blend. For dairy-free, skip cheese and sour cream. Add half the peppers halfway through cooking for more crunch. If using frozen chicken, add 1 hour to cooking time. Leftovers store well and taste even better the next day. Double the batch for meal prep or parties.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/4 of the batch (with veggies, no tortillas or toppings)
- Calories: 210
- Sugar: 5
- Sodium: 550
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 4
- Protein: 28
Keywords: chicken fajitas, crock pot, slow cooker, healthy dinner, Mexican, weeknight meal, meal prep, gluten-free, dairy-free, easy recipe